Bright, light, and bursting with flavor, this meal brings a taste of the Italian countryside straight to your table. Tender chicken meatballs studded with fontina are roasted alongside rigatoni pasta and herbaceous basil pesto. The pasta and meatballs are served with a side of perfectly plump Parisian carrots coated in roasted garlic herb butter.
Meal Card: Pesto Chicken Meatball Rigatoni Bake
Ingredients
- 1-2 packages chicken kale meatballs
- 1-2 packages rigatoni pasta
- 1-2 packets pesto
- 1-2 packets garlic herb butter
- 1-2 packages parisian carrots
Directions
1) Place packets of garlic herb butter and pesto in a bowl of hot water to thaw. If scheduling this meal, place butter in the fridge to thaw.
2) Open rigatoni into a Suvie pan followed by the chicken meatballs. Pour thawed pesto over the pasta and meatballs. Place pan in the top zone of Suvie.
3) Open parisian carrots into a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
5) Remove pans from Suvie. Stir pasta, meatballs, and pesto together until coated. Squeeze garlic herb butter over the carrots, stirring to coat. Season to taste with salt and pepper.
6) Divide pasta, meatballs, and carrots between plates. Serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 680, Total Fat 33g, Total Carbohydrates 61g, Total Sodium 1150mg, Total Protein 34g.
