Meatballs in Cream Sauce

Meatballs in Cream Sauce A one-dish meal of your favorite meatballs (mine are Kirkland Signature® from Costco®). Creamy mushrooms, ranch sauce with vegetables, and pasta make this great comfort food.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

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  • Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.

  • Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.

  • Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.

  • Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.

Per Serving: 480 calories; protein 25g; carbohydrates 61.2g; fat 15.1g; cholesterol 64.3mg; sodium 781mg. Substitute frozen peas, broccoli, or mixed vegetables for asparagus. Or, you can use 1 cup frozen chopped spinach, cooked and drained, reserving the drained water to thin the sauce as needed.