healthy mac and cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salt 1 pound cavatappi corkscrew shaped hallow pasta 1 1/2 pounds ground chicken Black pepper 2-3 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, (EVOO) divided 2 boxes chopped frozen spinach (10 ounces each) 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk 1/8 teaspoon grated nutmeg, eyeball it
Preheat oven to 450°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 EVOO and lightly grease a baking sheet with 1 tablespoon EVOO. Arrange balls on the baking sheet and roast 17-18 minutes until juices run clear.
Defrost spinach in microwave 8-10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, 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 5-6 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.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Number of Servings: 4
Recipe submitted by SparkPeople user ANIMEGIRL7665.
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 EVOO and lightly grease a baking sheet with 1 tablespoon EVOO. Arrange balls on the baking sheet and roast 17-18 minutes until juices run clear.
Defrost spinach in microwave 8-10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, 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 5-6 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.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Number of Servings: 4
Recipe submitted by SparkPeople user ANIMEGIRL7665.
Nutritional Info Amount Per Serving
- Calories: 293.4
- Total Fat: 11.2 g
- Cholesterol: 12.5 mg
- Sodium: 486.1 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 2.0 g
- Protein: 13.4 g
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