Italian Wedding Pasta Bake

This Italian wedding pasta bake with veggies, meatballs, and cheese has all the flavors of Italian wedding soup with a crisp panko breadcrumb topping.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 571

Ingredients Method Nutrition

Ingredients

Cooking spray
12 ounces dried farfalle pasta
4 tablespoons butter, divided
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
1 32-ounce carton reduced-sodium chicken broth
3/4 cup grated Parmesan cheese, divided
5 cups chopped kale or baby spinach
1 26-ounce package frozen Italian meatballs, thawed
3 tablespoons chopped fresh oregano, divided
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley

Method

Gather all ingredients.
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Add pasta and cook until almost tender, about 10 minutes; drain and transfer to a bowl.
Heat 2 tablespoons butter and olive oil in the same pot over medium heat. Add onion, celery, and carrots. Cook, covered, until carrots are nearly tender, stirring occasionally, about 7 minutes.
Add garlic and cook for 1 more minute.
Sprinkle flour over the vegetable mixture; cook and stir for 1 minute.
While stirring, slowly pour in broth. Bring mixture to a boil, stirring constantly. Continue to cook and stir until mixture is slightly thickened, 1 minute more.
Stir in 1/2 cup Parmesan cheese.
Add kale; cook and stir until kale is wilted, 1 minute.
Add cooked pasta, meatballs, 2 tablespoons oregano, pepper, and salt to the pot; stir to combine. Transfer mixture to prepared baking dish.
To make the topping: Melt remaining 2 tablespoons butter in a bowl. Add panko and stir to combine. Stir in remaining 1/4 cup Parmesan cheese. Sprinkle topping over the casserole.
Bake in the preheated oven until golden and heated through, about 20 minutes.
Let stand for 10 minutes before serving. Top with remaining 1 tablespoon oregano and the parsley.