Italian Wedding Casserole
Description
If you like Italian Wedding soup, you'll be a big fan of this casserole. It may just be the best casserole that you will ever make.
Ingredients
Casserole:
16 oz.. farfalle bowtie pasta (or favorite pasta)
2 T. butter
2 T. olive oil
1 c. celery, diced
2 T. fresh oregano, chopped
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
3 T. all-purpose flour
4 c. chicken stock
kosher salt
freshly ground black pepper
26 oz. bag frozen Italian meatballs (or homemade)
4 c. chopped escarole (spinach or kale)
1/2 c. grated Parmesan or Asiago cheese
Topping:
1 1/2 c. plain breadcrumbs
1/4 c. grated Parmesan cheese
3 T. butter, melted
2 T. fresh parsley, chopped
2 T. chopped fresh oregano, chopped
Directions
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Casserole:
Preheat oven to 375 degrees.
Cook pasta in a large pot of well salted boiling water until al dente, checking at 8 minutes; drain; set aside.
Place butter and olive oil in a large pot or Dutch oven over medium heat. When butter has melted and oil is hot, add celery, oregano, garlic, carrots and onion; cook until onions are translucent, about 5 minutes. Sprinkle on the flour; stir; cook for 1 minute.
While whisking constantly, slowly add chicken stock; bring to a simmer; allow sauce to thicken, about 2 minutes. Season with salt and pepper.
Add meatballs, escarole, Parmesan cheese and pasta; stir. Transfer to a greased 9x13 inch casserole dish.
Topping:
Mix breadcrumbs, Parmesan cheese, butter, parsley and oregano together in a bowl until well combined. Sprinkle breadcrumb topping over the top of the casserole. You may have some leftover.
Bake about 20 minutes or until golden and bubbly. Allow the casserole to sit for 10 minutes.
Serve.
6-8 servings.