Pasta Dishes For Wedding Receptions Recipes

ITALIAN WEDDING PASTA

Steps:

• Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
• In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
• Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
• Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
• Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
• Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.

ITALIAN WEDDING PASTA

Steps:

• Preheat oven to 400°F.
• Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.
• In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan.
• Bake meatballs 20 minutes.
• Meanwhile, heat large covered saucepot of water to boiling over high heat.
• Add pasta and cook 2 minutes less than label directs.
• Drain pasta; return to saucepot.
• In 2-cup liquid measuring cup, whisk cornstarch into milk.
• Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine.
• Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.

INSTANT POT® ITALIAN WEDDING SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
• Ladle into bowls and top with Parmesan cheese.

WEDDING GIFT SPAGHETTI SAUCE

Steps:

• Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
• Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.