Meatballs and Mafalda

Meatballs and Mafalda Enlarge Image
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14 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
25 mins
Bake:
25 mins 350°F
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Meatballs and Mafalda

Ingredients
1 1/2
cups dried mafalda pasta* (about 4 ounces)
1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
1
8 ounce can tomato sauce
1/4
cup dry red wine
2
tablespoons onion soup mix
1
tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
 
Dash ground black pepper
1/2
16 ounce package (16) frozen cooked Italian-style meatballs
1/2

Directions

  1. 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.
  2. 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
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