Orecchiette-Meatball Caprese

Orecchiette-Meatball Caprese

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Gina Marie Miraglia Eriquez

30 mins total 10 mins prep Full Screen

Servings

It's the Caprese with added pasta and meatballs for a complete meal that kids and grownups will both enjoy!

Ingredients

• 1 pound orecchiette or other small pasta shape
• 1 tablespoon olive oil
• 1 (12-16 oz) bag frozen meatballs, halved if large
• 2 garlic cloves, crushed with a garlic press
• 2 pints (4 cups) grape tomatoes, halved if large
• 1/2 cup chicken broth or water
• 8 ounces mozzarella, preferably fresh, cubed
• 1/2 cup Parmesan cheese
• 1/4 cup coarsely chopped freh basil or parsley

Directions

• Bring a large pot of salted water to a boil and cook pasta until al dente, drain and return to pot.
• Meanwhile, heat oil in a 12-inch skillet over high heat, add the meatballs, and cover, turning occasionally until browned, about 3 minutes (depending on the brand of meatball). Stir in garlic, tomatoes and broth, simmer, covered until tomatoes are soft, about 5 minutes. Season with salt and pepper and toss with pasta. Stir in mozzarella, Parmesan and basil.

• Filed under:
• Cheese,
• Pasta,
• Vegetable,
• Meat,
• Italian,
• Skillet,
• Easy,
• One-Dish,
• 10 Minute,
• Quick,
• Main Dish,
• Dinner

More Recipes Like This

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Mezzelune dolci (Half-Moon-Shape Sweet Pasta Filled with Candied Fruit)

• 

  Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)