Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Name: Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 servings Black pepper; 177 milliliters bread crumbs, plus more, if needed; 3 Tbsps butter; 454 grams cavatappi corkscrew shaped hallow pasta; 237 milliliters chicken stock; 1 egg; 2 teaspoons fennel seeds; 2 Tbsps all-purpose flour; 2 sprigs fresh rosemary, leaves stripped and finely chopped; 3 cloves garlic, grated; 680 grams ground chicken; 0 teaspoons grated nutmeg, eyeball it; 3 Tbsps extra-virgin olive oil, divided; 355 milliliters grated Parmigiano Reggiano, divided; 1 teaspoon crushed red pepper flakes; 237 milliliters ricotta cheese; 4 servings Salt; 237 milliliters whole milk; 2 boxes, 10 ounces, chopped frozen spinach

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 73g of protein, 57g of fat, and a total of 1263 calories. From preparation to the plate, this recipe takes roughly 40 minutes. If you have pepper, ground chicken, bread crumbs, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Ricotta Cheese

Breadcrumbs

Fennel Seeds

Parmigiano Reggiano

Rosemary

Whole Chicken

Garlic

Water

Egg

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Baking Sheet

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave.

Ingredients you will need

Spinach

Equipment you will use

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 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Ingredients you will need

Parmigiano Reggiano

Meatballs