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4 from 1 vote

Easy Meatball Orzo Casserole

Course Beef
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8 servings
Calories 772kcal
Author Laura

Equipment

Ingredients

  • 5 cups chicken broth
  • 1 box (16 oz) orzo pasta
  • 1 bag (26 oz) frozen meatballs
  • 3 cups fresh spinach chopped
  • 1 jar (16 oz) Alfredo sauce
  • ½ to 1 container (6 oz) refrigerated basil pesto
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13 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.

Nutrition

Serving: 1 serving | Calories: 772kcal | Carbohydrates: 61g | Protein: 36g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 145mg | Sodium: 1389mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1457IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 3mg