2019-10-01_Southern_Lady

105 SOUTHERNLADYMAGAZINE.COM

Meatball and

Bowtie Pasta Casserole

MAKES ABOUT 8 SERVINGS

2 tablespoons vegetable oil

2 (12-ounce) bags Italian-style meatballs*,

thawed

1 pound bowtie pasta, cooked according to

package directions

2 (23.5-ounce) jars marinara sauce

1 cup tomato sauce

1 teaspoon Italian seasoning

1 teaspoon kosher salt

½ teaspoon ground black pepper

4 cups shredded whole-milk mozzarella cheese,

divided

1 cup grated Parmesan cheese, divided

Garnish: chopped fresh basil, ground black

pepper

1. Preheat oven to 350°. Spray a shallow 3-quart
   baking dish with cooking spray.
   2. In a large skillet, heat oil over medium-high heat.
   Add meatballs; cook, turning occasionally, until
   browned, about 4 minutes. Remove from heat.
   3. In a large bowl, combine meatballs, pasta,
   marinara sauce, tomato sauce, Italian
   seasoning, salt, and pepper. Add 2 cups
   mozzarella and ½ cup Parmesan, stirring until
   coated. Spoon mixture into prepared dish.
   Loosely cover with foil.
   4. Bake until heated through, about 30 minutes.
   Uncover; sprinkle with remaining 2 cups
   mozzarella and remaining ½ cup Parmesan.
   Bake until cheese is melted, about 5 minutes
   more. Garnish with basil and pepper, if desired.

*We used Rosina Celentano Italian Style

Meatballs.

Smoked Turkey Tetrazzini

MAKES ABOUT 10 SERVINGS

2 tablespoons unsalted butter

1 (8-ounce) package sliced fresh mushrooms

1 cup chopped yellow onion

1 pound thin spaghetti, broken in half and

cooked according to package directions

1 pound smoked turkey, chopped

1¼ cups freshly grated Parmesan cheese,

plus more to serve

1 cup shredded smoked Cheddar cheese

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 (10.5-ounce) cans cream of chicken soup

2¼ cups whole milk

Garnish: chopped fresh parsley, ground black

pepper

1. Preheat oven to 350°. Spray a shallow 3-quart
   baking dish with cooking spray.


2. In a large skillet, melt butter over medium-
   high heat. Add mushrooms and onion; cook,
   stirring frequently, until mushrooms soft en and
   begin to release their liquid, about 6 minutes.


3. In a large bowl, combine mushroom mixture,
   spaghetti, turkey, cheeses, salt, and pepper. In
   a medium bowl, whisk together soup and milk.
   Pour over turkey mixture, stirring until coated.
   Spoon into prepared dish. Loosely cover with foil.


4. Bake until heated through, about 30 minutes.
   Garnish with parsley and pepper, if desired.
   Serve with additional Parmesan.

KITCHEN TIP: This will also work with other

pasta shapes, such as cavatappi.

MEATBALL AND

BOWTIE PASTA

CASSEROLE