Ingredients
16 oz.
Carando Abruzzese Italian Style Meatballs
16 oz.
2 Tbsp.
Olive oil
2 Tbsp.
2 clove(s)
Garlic, minced
2 clove(s)
1 whole
Bunch tuscan kale, stems removed and chopped
1 whole
28 oz.
Can diced tomatoes
28 oz.
Salt to taste
Pepper to taste
12 oz.
Orecchiette pasta (3 cups)
12 oz.
1 1/2 cup(s)
Shredded italian cheese blend
1 1/2 cup(s)
Directions
Heat oven to 350ºF. In large skillet, cook meatballs over medium-high heat until browned on all sides. Reduce heat, cover and simmer until internal temperature reaches at least 165ºF. Remove meatballs from skillet.
In same skillet, sauté garlic 1 minute. Add kale and sauté until bright green and wilted.
Cut meatballs in half; add to kale. Sauté until kale is tender. Stir in tomatoes and bring to a simmer; season with salt and pepper.
Cook pasta according to package instructions. Drain and toss with meatballs and kale mixture. Pour into greased 13x9x2-inch baking pan. Sprinkle top with cheese.
Bake at 350ºF. for 20 minutes until cheese is melted and bubbly.
* For an extra kick, use Carando Sicilian Italian Meatballs.
Life is Delicious. Savor It.
