Meatballs and Mafalda

Don't spend all night in the kitchen -- turn your spaghetti and meatballs into a quick and easy casserole. The classic meat-and-pasta combo gets a makeover with Italian-style meatballs and dried mafalda pasta.

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3.5 by 14 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Meatballs and Mafalda

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.

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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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