Florentine Mac and Cheese and Roast Chicken Sausage Meatballs Recipe
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Category: |
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Ingredients: |
Ingredients: Salt 1 pound corkscrek-shaped hallow pasta 1 1/2 pounds ground chicken Black pepper 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped 2 teaspoons fennel seeds 3 cloves garlic, grated 1 teaspoon crushed red pepper flakes 1 cup ricotta cheese 1 1/2 cups grated Parmigiano Reggiano, divided 1 egg 3/4 cup bread crumbs, plus more, if needed* 3 tablespoons extra-virgin olive oil, divided 2 boxes, 10 ounces, chopped frozen spinach 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk 1/8 teaspoon grated nutmeg, eyeball it
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Directions: |
Directions:Preheat oven to 450 degrees F. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together. Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear. Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off. While the meatballs roast, melt butter in a medium-size sauce pot over medium heat. Whisk in flour. Cook 1 minute then whisk in stock and milk. Season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid. Toss pasta with the spinach-white sauce and adjust seasonings. |
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