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Meatballs and Mafalda

Makes: 4 servings
Prep 25 mins Bake 350°F 25 mins
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*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,
  • cal. (kcal) 389,
  • Fat, total (g) 16,
  • chol. (mg) 45,
  • sat. fat (g) 7,
  • carb. (g) 39,
  • fiber (g) 4,
  • pro. (g) 18,
  • sodium (mg) 1308,
  • Percent Daily Values are based on a 2,000 calorie diet

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