Florentine Mac and Cheese and Roast Chicken Sausage Meatballs Recipe

Looking for an easy Florentine Mac and Cheese and Roast Chicken Sausage Meatballs recipe? Learn how to make Florentine Mac and Cheese and Roast Chicken Sausage Meatballs using healthy ingredients.


Submitted by sherer28

Makes 7 servings



Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Recipe Ingredients for Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

16 ounces cavatappi
2 cups water
16 ounces ground chicken
1/2 teaspoon pepper
2 teaspoons rosemary
2 teaspoons fennel seeds
2 tablespoons garlic
1 teaspoon crushed red pepper flakes
2/3 cup low fat cottage cheese
1/2 cup parmasan cheese
1 egg
3/4 cup bread crumbs
1 tablespoon olive oil
10 ounces frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup 1% milk
1/2 teaspoon nutmeg
1 cup parmasan cheese
1 cup water

Recipe Directions for Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. While the meatballs roast, in a medium sauce pot over medium heat, melt butter, 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.

  6. 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.

  7. Toss pasta with the spinach-white sauce and adjust seasonings.

Categories

Main Dish

Nutrition Facts
Serving Size 451.2g
Amount Per Serving
Calories
585
Calories from Fat
196
% Daily Value*
Total Fat
21.8g
34%
Saturated Fat
9.1g
45%
Trans Fat
0.0g
Cholesterol
99mg
33%
Sodium
1103mg
46%
Potassium
394mg
11%
Total Carbohydrates
65.8g
22%
Dietary Fiber
4.4g
18%
Sugars
5.0g
Protein
34.9g
Vitamin A 85% Vitamin C 22%
Calcium 38% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in vitamin A
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