real life foodie adventures

The world may hate her, but I’m a Rachael Ray fan. Say what you will about her, but she really has come up with some pretty tasty quick-fix dinners. Do I ever complete the recipe in under thirty minutes? Rarely… at least until I’ve made it a few times through. But, no matter. They’re still quick, tasty, flexible, and easy. Life is hectic right now, and anything that makes weeknight life in the kitchen easier is a-okay in my book.

Case in point. I’ve had this recipe bookmarked for a while now… trying to remember to buy some frozen spinach. When I finally did, I immediately put it on the menu plan for the week, because I’d been so anxious to give it a try. As luck would have it, the night we were to have this for dinner, I was running late from work. Since the hubby was home already, he offered to get started on dinner prep so that I wouldn’t have to do it all when I got home. So, we struck a deal. He’d make the meatballs, I’d make the pasta. We did… and dinner was still on the table in under forty-five minutes. Even with me running late and the two of us fighting over kitchen space.

Is it gourmet? No. But it’s a fun, easy meal that makes good use of lean meat and leafy greens. Had we had a whole-grain pasta in a fun shape to incorporate, it would have been all the better. But, I wanted a fun shape, and the whole-grain selection in my area is still a little lacking in that category. And the meatballs? Awesome. And enormous. So fun!

Either way… file this one under “easy.” You won’t regret it. And, come on, who doesn’t love monster meatballs?

Florentine Mac and Cheese with Chicken Meatballs
(adapted from Rachael Ray)
Salt
1 pound cavatappi or other corkscrew shaped hallow pasta
1 pound ground chicken breast
Black pepper
1 teaspoon dried rosemary
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg 3/4 cup bread crumbs, plus more, if needed
3 tablespoons extra-virgin olive oil, divided
2 10 oz. boxes chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup skim milk
1/4 teaspoon grated nutmeg

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano, egg and bread crumbs. (If the mixture seems too wet, mix in another handful of breadcrumbs.) Form 8 large round balls, about 3 to 4-inches in diameter. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Meanwhile, defrost spinach in microwave 8 to 10 minutes on “defrost” setting. Place the boxes in a shallow dish to catch any run off.

In a medium sauce pot over medium heat, melt the butter. Whisk in flour and cook 1 minute, then whisk in stock and milk. Season with salt, pepper and nutmeg and cook over medium-low heat 5-6 minutes until thick. Stir in the remaining cup of grated cheese and reduce heat to lowest setting.

Wring spinach completely dry in clean kitchen towel. Separate it with your fingers and add it to the sauce. Stir in the reserved cup of pasta cooking liquid if sauce is too thick. Toss pasta with the spinach-white sauce and adjust seasonings. (Serves four.)