Meatballs and Mafalda
cups dried mafalda pasta* (about 4 ounces)
14 1/2 ounce can Italian-style stewed tomatoes, undrained
8 ounce can tomato sauce
cup dry red wine
tablespoons onion soup mix
Dash ground black pepper
16 ounce package (16) frozen cooked Italian-style meatballs
cup shredded mozzarella cheese (2 ounces)
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Meanwhile, in a large saucepan, combine tomatoes, tomato sauce, wine, soup mix, oregano, and pepper. Stir in meatballs. Bring to boiling over medium heat. Stir in cooked pasta.
- Transfer mixture to an ungreased 1-1/2-quart casserole. Bake, covered, about 20 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 4 servings.
From the Test Kitchen
*Test Kitchen Tip:
If you purchase the longer mafalda pasta, break into 1- to 1-1/2-inch pieces before measuring.
Nutrition Facts(Meatballs and Mafalda)
- Per serving:
- 389 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 45 mg chol.,
- 1308 mg sodium,
- 39 g carb.,
- 4 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet