Pioneer Woman Italian Wedding Casserole Recipe

This Pioneer Woman Italian Wedding Casserole Recipe is a hearty and creamy recipe, which is made with frozen Italian meatballs and chopped kale. It’s a comforting twist on a classic soup, perfect for weeknights and ready in about 45 minutes.

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Pioneer Woman Italian Wedding Casserole Recipe Ingredients

For the Casserole:

• 1 pound bowtie pasta
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 cup diced celery
• 2 tablespoons chopped fresh oregano
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 onion, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• Kosher salt and freshly ground black pepper
• One 26-ounce bag of frozen Italian meatballs
• 4 cups chopped kale
• 1/2 cup grated Parmesan or asiago

For the Topping:

• 1 1/2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 3 tablespoons salted butter, melted
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano

How To Make Pioneer Woman Italian Wedding Casserole Recipe

1. Prep Oven and Cook Pasta: Preheat your oven to 375°F. Cook the bowtie pasta according to package directions, but remove it from the heat about 2 minutes early so it is still slightly underdone (al dente). Drain and set aside.
2. Sauté the Vegetables: In a large Dutch oven or pot, heat the butter and olive oil over medium-high heat. Add the celery, oregano, garlic, carrots, and onion. Sauté until the vegetables are softened, about 5-7 minutes.
3. Make the Creamy Sauce: Sprinkle the flour over the sautéed vegetables and stir for one minute to cook out the raw flour taste. Gradually whisk in the chicken stock until the mixture is smooth. Bring to a simmer and cook until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Combine the Casserole: Stir the undercooked pasta, chopped kale, ½ cup of Parmesan cheese, and the frozen meatballs into the sauce.
5. Assemble and Top: Transfer the mixture to a large casserole dish. In a separate small bowl, combine all the topping ingredients: breadcrumbs, ¼ cup Parmesan, melted butter, parsley, and oregano. Sprinkle the topping evenly over the casserole.
6. Bake and Rest: Bake for 20 minutes, or until the topping is golden brown and the casserole is hot and bubbly. Let it rest for 10 minutes before serving.

Recipe Tips

• How do you prevent the pasta from getting mushy? The key is to undercook the pasta by a couple of minutes before adding it to the casserole. It will finish cooking in the oven as it absorbs the sauce, resulting in a perfect texture.
• Can I use a different kind of green? Yes. If you’re not a fan of kale, fresh spinach is a great substitute. Since spinach wilts much faster, you can stir it in at the very end, just before transferring the mixture to the casserole dish.
• What’s the best way to chop the kale? To prepare the kale, be sure to remove the tough center ribs first. Then, you can chop the leaves into bite-sized, ribbon-like pieces so they become tender in the sauce.
• Can I use homemade meatballs? Absolutely. If you have a favorite homemade meatball recipe, you can use them here. It’s best if they are pre-cooked before being added to the casserole.

What To Serve With Italian Wedding Casserole

This hearty casserole is a complete meal, but it also pairs wonderfully with:

• A simple Caesar salad
• Warm, crusty garlic bread
• A side of roasted asparagus

How To Store Italian Wedding Casserole

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze: This casserole is freezer-friendly. You can freeze it before or after baking. If freezing before, assemble the casserole without the topping, wrap it tightly, and freeze for up to 3 months. Thaw in the refrigerator, then add the topping and bake as directed.

Italian Wedding Casserole Nutrition Facts

• Calories: 783 kcal
• Protein: 35g
• Fat: 40g
• Carbohydrates: 70g
• Sodium: 1500mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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