Introduction
About this Recipe
Here’s a harsh truth about eating after bariatric surgery.
Not everyone will be able to tolerate pasta. But even if you can’t, there are ways to modify a recipe to your own preferences. For example with this Meatball Ricotta Pasta!
The best part about this recipe, in our opinion, is that you can cook it up using ONE PAN only! No need to spend hours in the kitchen to whip up this quick and delicious meal. Now, let’s show you how it’s done.
Yields:
6 servings
Ready In:
25 minutes
Nutritional facts per serving:
433 calories
20 g protein
21.7 g fat
33.3 g carbs
3.3 g fiber
Ingredients
- 1 tbsp olive oil
- 3/4 lbs pre-rolled beef meatballs
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup broth
- 1 cup ricotta
- 2 cups whole wheat pasta
- 1 cup Parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika powder
- Salt and pepper to taste
- Don’t be startled by the amount of carbs in this dish. By using whole wheat pasta, you’re adding that much needed fiber too. Remember, carbs are not “bad”. It’s about creating balance after bariatric surgery where ultimately, all foods can fit when deemed appropriate by your bariatric team.
- If you can’t tolerate pasta (yet), omit the pasta and serve the meatballs with your favorite vegetables.
- Did you know that you can turn this recipe into an oven baked dish as well? After following the instructions, portion the meatballs in an oven safe dish and top with cheddar cheese or mozzarella. Bake on 350F/180C for about 12 minutes or until cheese is golden brown and bubbly.
- This meal makes a great soft foods recipe if you omit the pasta and stick to the ingredients that are allowed by your bariatric team.
- Substitute the beef meatballs for ground turkey meatballs or ground chicken for a different variety. You can make your own meatballs too, instead of store bought pre-rolled ones.
- Serve this dish with a green salad or your favorite vegetables to add more fiber to your dinner!
Step by Step Instructions
Step 1
Add olive oil to a pan on medium heat.
Step 2
Add the meatballs, turning regularly to allow even baking on all sides, about 10 minutes.
Step 3
Remove the meatballs from the pan and set aside.
Step 4
Add the onions, garlic, marinara and ricotta. Stir until well combined and simmer for about 5 minutes.
Step 5
Add the broth, seasoning and pasta. Stir well and close lid. Allow to cook for about 10 minutes (check cooking time of pasta).
Step 6
Add the meatballs back and stir in the Parmesan. Simmer for another 5 minutes.
Step 7
Top with fresh basil leaves and more Parmesan.
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