Sausage Meatball & Spinach Alfredo Recipe
An ultra-comforting, family-approved sausage, meatball & spinach alfredo recipe that tastes like a luxury restaurant dish but comes together in just no time. This recipe pairs savory, custom-sized Italian sausage meatballs with tender penne pasta and fresh spinach, all smothered in a rich, from-scratch homemade Alfredo sauce. It's a quick, budget-friendly weeknight win that yields generous portions and delicious leftovers!
Ingredients
- 1 box Barilla Blue Box Pasta Penne 1/2 pound
- 1 package Johnsonville Mild Italian Sausage 19 ounces
- 2 tablespoons olive oil
- 2 cups heavy whipped cream
- 3/4 cup butter
- 2 cloves garlic minced
- 2 cups Parmesan cheese grated
- 4 cups fresh spinach
- salt
- pepper
Instructions
- Boil water, pour Barilla Penne Pasta into the water and cook as directed.
- While the pasta is cooking, make sausage meatballs using Johnsonville Mild Italian Sausage.
- You can make meatballs of any size you like. I like to make mine different sizes and save the smaller meatballs to put on top of the pasta.
- Once you have all the meatballs finished place them into a frying pan with two tablespoons of olive oil and cook thoroughly.
- Once the pasta is finished cooking, drain the water and set aside.
- Once the sausage meatballs have finished cooking, place a paper towel in the bottom of a bowl and put meatballs into the bowl.
- Set aside.Pour the milk and butter into a medium-sized pan and warm on a medium heat.
- Once the milk and butter mixture is hot, add the garlic and Parmesan cheese and turn up the heat to high and allow it to reach a boil.
- Be sure to stir or whisk the entire time or it will burn.
- Once it reaches a boil, remove from heat and continue to stir until you are sure all the cheese is melted.
- Add the spinach and mix.Pour the Alfredo sauce and meatballs over the pasta and mix.
- Salt and pepper to taste.
- Top with Parmesan cheese (optional)