Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Mac and Cheese Goes Green

Rated: 4 stars out of 5Rate itRead users' reviews (94)

RECIPE
COMMENTS & REVIEWS(94)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

Salt
1 pound cavatappi corkscrew shaped hallow pasta
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds
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 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it

Directions

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, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. 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.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

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Comments & Reviews

recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Carla Pembroke Pines, FL 11-15-2009
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Really yummy!!
Rated: 5 stars out of 5

I made this yesterday and my boyfriend and i loved it!! There may be a chance the pasta could turn out a little dry so i just... made more of the sauce, other than that i will make this again, my boyfriend couldnt get enough of the meatballs!!Read more
recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Grace Levittown, PA 11-08-2009
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Amazing!
Rated: 5 stars out of 5

I always find a way to screw up the mac and cheese (mostly because I never thaw the frozen spinach all the way), but despite... that this is a great recipe! My family especially loves the meatballs! I've never had a chicken meatball before making this, and I wouldn't want them any other way!Read more
recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Maggs Lake Mary, FL 09-24-2009
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Delightful Mac and Cheese
Rated: 5 stars out of 5

This macaroni and cheese recipe is my husband's favourite! I usually double the amount of spinach added as well add extra... cheese (because more cheese is NEVER a bad thing in my mind) when I make this. A good twist on it if you REALLY want a cheesier flavour is to add about 2-3 tablespoons of mascarpone when you're making the sauce. The tanginess is a great addition to the dish. This is truly a great recipe for a busy night!Read more
recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Amanda Frisco, TX 05-26-2009
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Great!
Rated: 4 stars out of 5

As most reviewers have stated, the meatballs were yummy. I used some basil chicken sausage from the local store, and added... the egg, breadcrumbs, and ricotta to it. The pasta was a bit dry, but tasted great with the meatballs. I think adding any other white cheese to the sauce as well as some garlic and/or onion would make this recipe perfect. I also agree the 2 boxes of spinach was too much, but is that really a bad thing? Read more
recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
Meghan Tampaf, FL 05-14-2009
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Double the sauce
Rated: 5 stars out of 5

Everything was delicious, the meatballs were outta this world just as they are! My only suggestion is to make double the... amount of sauce only because the noodles soak it up so quickly.Read more
recipe Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
nicole fort lauderdale, FL 04-28-2009
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Rachel Gets a Thumbs Up on Meatballs!
Rated: 5 stars out of 5

I made the meatballs as suggested, but also added the twist she discussed (the cheesy center). For the cheesy center I used... mozzerella (like Giada did in her meatballs) instead of the ricotta Rachel mentioned could be added to the center while prepping. Then, I sprinkled bread crumbs over the top. Yum-my! I also made a sweet sauce to go with it (chicken broth, apple jelly, and a dash of cinnamon). When I heated it up, the next afternoon, and returned to my classroom, the aroma lingered long after I'd finished eating -- apparently, all the kids would have preferred chicken meatballs over the unhealthier, as someone pointed out below, school lunch). A student actually begged me for a sample. Quite frankly, when we think of all the processed food our kids have to eat without the benefit of any healthful ingredients when we send them away to school -- foods that would give any 30+ year-old indigestion (speaking from experience), I see why she noted this is a healthier option comparatively.Read more