Ingredients
Servings: 36 Each
| Amount | Main ingredients |
|---|---|
| 3.5 lbs. | AdvancePierre™ Fully Cooked Beef Meatballs, 0.44 oz. |
| 2.25lbs. | Rotini |
| 13.5 cup | Plain Yogurt |
| 1/2 bag | Alfredo Buds |
| 3.25 qt. | Water |
| 1 Tbsp. | Nutmeg |
| 1 Tbsp. | Onion Powder |
| 1.5 lbs. | Shred Mozzarella Cheese |
| 1 tsp. | Parsley |
Products in this recipe
Directions
- Spray 4in deep full steamtable pan.
- Combine meatballs, dry pasta, yogurt, nutmeg, and onion powder in pan. Set aside.
- In gallon measuring cup combine water and alfredo sauce mix.
- Pour over the meatball /pasta pan and stir. Make sure that the pasta is completely covered by the sauce.
- Cover pan with foil and bake at 350°F until meatballs at 165°F or higher and the pasta is al dente (about 20-25 minutes).
- Remove foil from pan and top with mozzarella cheese and parsley flakes.
- Return to oven for 3-4 minutes until the cheese is melted.
- Store in warmer above 145°F until time of service. Sauce will thicken as it sits.
