SOUTHERN LIVING One Dish Meals by The Editors of Southern Living

Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-08-01T04:00:00+00:00

1 (16-oz.) package penne pasta

1 small sweet onion, chopped

1 medium-size fennel bulb, thinly sliced (optional)

2 Tbsp. olive oil

3 garlic cloves, minced

1 tsp. fennel seeds

2 (24-oz.) jars marinara sauce

2 (14-oz.) packages frozen beef meatballs, thawed

1 cup fresh orange juice

¾ cup organic chicken broth

1 tsp. firmly packed orange zest

1 medium-size red bell pepper, chopped

½ tsp. kosher salt

1 cup torn fresh basil

1 ½ (8-oz.) packages fresh mozzarella cheese slices

Garnish: fresh basil leaves

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Sauté onion and fennel bulb in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until tender. Add garlic and fennel seeds, and sauté 1 minute. Stir in marinara sauce and next 6 ingredients; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat, and stir in basil, cooked pasta, and salt to taste. Transfer to a lightly greased 13- × 9-inch baking dish. Place dish on an aluminum foil-lined baking sheet. Top with cheese.

3. Bake at 350° for 25 minutes or until bubbly.

Note: We tested with Classico Marinara with Plum Tomatoes.

MAKES 8 to 10 servings.

HANDS-ON 30 min.

TOTAL 1 hour, 10 min.

FIX & FREEZE

CHICKEN ENCHILADA CASSEROLE

Layers of corn tortillas give this ultra-creamy casserole some structure. We also love it with smoky shredded BBQ brisket or pulled pork in place of the chicken, or try small cooked, peeled shrimp.

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