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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
cup shredded mozzarella cheese (2 ounces)
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
- Tip *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)
- Servings Per Recipe 4,
- Calories 389,
- Protein (gm) 18,
- Carbohydrate (gm) 39,
- Fat, total (gm) 16,
- Cholesterol (mg) 45,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 1308,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Can another pasta be used instead of Mafalda. I've never seen it in my stores.
3/22/2010 10:36:41 AM Report Abusewhat is malfada pasta?
2/18/2010 03:42:20 PM Report Abuse