Real Recipes From Real Home Cooks ®

angel nests with meatballs and creamy sun dried

★★★★★ 3
a recipe by
Didi Dalaba
Greece, NY

I absolutely ADORE ANGEL HAIR PASTA, and totally am in LOVE with meatballs... couple it with the creamy, fresh summer tasting sundried tomato pesto... Add cheese... HEAVEN! *insert ringing bells* This is one of my family's favorites and "guests" favorite dishes as well!! I'm alway's being asked for the recipe... better yet, they "alway's get a container to go"!! (yes, yes, I make tons; doesn't everyone)???

★★★★★ 3
serves 8-10
prep time 45 Min
cook time 30 Min

Ingredients For angel nests with meatballs and creamy sun dried

  • 1 lb
    ground beef
  • 1 sm
    onion diced fine
  • 1/4 c
    freshly chopped parsely
  • 1 Tbsp
    granulated garlic powder (i know it seems like alot, but it's really not)
  • 3/4 Tbsp
    italian seasoning
  • 1/2 Tbsp
    fennel seed
  • 1 Tbsp
    extra virgin olive oil
  • 1/2 tsp
  • 1
  • 1/2 c
    unseasoned bread crumbs
  • 1 stick
    unsalted butter
  • 6 Tbsp
  • 6 c
  • 1 jar
    sundried tomato pesto (6-7oz)
  • 1 can
    diced tomatoes drained well (14.5 oz)
  • 1/2 c
    grated parmesan/pecorino romano cheese
  • black pepper
  • 1/4 c
    parmnesan/pecorino romano cheese
  • 1/2 c
    mozzeralla cheese, cubed small (can use grated if you like)
  • 1 pkg
    angel hair pasta nests

How To Make angel nests with meatballs and creamy sun dried

  • 1
    This is what the pasta nests looks like before cooking
  • 2
    Meatballs; mix all your ingredients for the meatballs. Using a cookie scoop or your very clean hands, make into balls and place on ungreased baking sheet. Bake at 375F for 15-17 minutes. Remove from oven, set aside to cool. Add water to a 5-6qt sauce pan, season with salt, and bring to a boil. While water is heating for pasta, start on your cream sauce.
  • 3
    This is what the sundried tomato pesto looks like. Use your choice of brands.
  • 4
    Creamy Sauce: In a medium pan melt your butter. Once butter has melted, add flour. Stir in and let it cook for a minute or so. Pour in your milk all at once and stir constantly till your sauce begins to thicken, about 5-7 minutes. Turn off heat.Add your your sundried tomato pesto. Mix well, then add your drained diced tomatoes, add 1/2 your allotted cheese mix well.
  • 5
    Finally add the remainder of your cheese and pepper, stir till finally incorporated and set aside. The water for the pasta should be boiling now. Add your nests, DO NOT STIR!! LEAVE THEM BE for about 3 minutes or so. Angel hair pasta takes usually about 7-8 minutes to cook. You want them *just starting to soften* (about 3-4 mintues), because you will continue cooking these beauties in the oven!! Once you have added your nests into the pasta water, prepare your baking pan.
  • 6
    In a large lasagna pan, prespray with cooking spray. Set aside. Remove your "nests" from the boiling water using a slotted spoon, (if you have a bit of water on the pasta while transferring over to baking pan, not too worry, this will actually enhance the cooking process by NOT allowing the sauce to get to thick and the pasta becoming dry). Place in baking pan like this:
  • 7
    Add a meatball to each nest.
  • 8
    Pour the sundried tomato and cheese sauce over the meatballs and pasta. Add the cheeses. Place casserole dish on a baking sheet to ensure there are no spills. Bake at 350F for approximately 20-30 mintues till mozzeralla has melted nicely and the sides are bubbly. Remove from heat and let rest for a few minutes.
  • 9
    Serve by scooping out 1-2 nests per person. Do you want a bite? Okay... here you go!!!! :-)