Swedish Meatballs & Pasta Casserole

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook fusilli as label directs; drain.
  • Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
  • In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.
  • Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese.
  • Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.
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