Ingredients
Scale
- 5 cups chicken broth
- 1 (16 oz) box orzo pasta
- 1 (26 oz.) bag frozen meatballs
- 3 cups fresh spinach, chopped
- 1 (16 oz) jar Alfredo sauce
- 1/2 to 1 (6 oz) container refrigerated basil pesto
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch baking dish.
- In a large saucepan, bring chicken broth to a boil. Add orzo and cook for 8 minutes (orzo will finish cooking in the oven).
- Transfer orzo and broth mixture to a large mixing bowl and stir in meatballs, spinach, Alfredo sauce, pesto and salt and pepper, to taste. Add the mixture to the prepared baking dish.
- Top with Parmesan cheese. Bake at 350 degrees for 25-30 minutes, or until bubbly and cheese has melted on top. Serves 6-8.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Beef
- Method: Baked
- Cuisine: Italian
