Pesto Meatballs and Orzo

Pesto meatballs with orzo
Linda Larsen
Ratings (7)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
473 Calories
11g Fat
63g Carbs
33g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are looking for a super easy casserole you can make in minutes and use to feed a crowd, this is it. Pesto meatballs and orzo is a combination of three delicious foods: pesto, meatballs, and orzo pasta.

Serve it with some toasted garlic bread and a nice green salad tossed with sliced mushrooms and little grape tomatoes for a complete and easy meal. You can add other ingredients to this recipe, like cooked onions or some chopped bell peppers if you'd like.

Ingredients

  • 1 (16-ounce) package orzo pasta
  • 1 (16-ounce) package frozen precooked meatballs, thawed, OR baked easy meatballs
  • 1-1/2 cups baby frozen peas
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (6 to 7-ounce) container basil pesto
  • 1/3 cup sour cream
  • 1/4 cup milk

Steps to Make It

Preheat the oven to 350F. Spray a 2-1/2 quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of water to a boil. Add the orzo and cook until almost al dente, about 1 minute less cooking time than the package suggests. Place the peas in ​a colander and drain the pasta over the peas; return all to pot.

Add the meatballs, Alfredo sauce, pesto, and sour cream to the pasta and peas in the pot and mix gently.

Pour the milk into Alfredo sauce jar, close the lid, and shake; add that to the pasta mixture and stir. (By doing this you can get more of the Alfredo sauce out of the jar.)

Pour the entire mixture into the prepared 2-1/2 quart casserole dish and top with Parmesan cheese. Bake for 25 to 35 minutes or until casserole is bubbly and top begins to brown.