Meatballs In Cream Sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 slices thick-cut bacon, cut into thin strips
• 8 frozen cooked meatballs, or more to taste, thawed
• 2 tablespoons all-purpose flour
• 2 tablespoons dry ranch dressing mix
• 1 1/4 cups whole milk
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• 1 cup ricotta cheese (optional)
• 1 cup bite-sized pieces fresh asparagus
• 4 mushrooms, sliced, or more to taste
• 1 teaspoon red pepper flakes (optional)
• salt and ground black pepper to taste
• 2 tablespoons grated parmesan cheese, or to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain.
• heat a large skillet over medium heat. cook and stir bacon in skillet until crispy, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towel to drain.
• cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.
• stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.
• stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. garnish sauce with parmesan cheese and parsley; serve over cooked pasta.