Rating: 3.5 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
  • 12 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*Test Kitchen Tip:

If you purchase the longer mafalda pasta, break into 1- to 1-1/2-inch pieces before measuring.

Nutrition Facts

389 calories; fat 16g; cholesterol 45mg; saturated fat 7g; carbohydrates 39g; insoluble fiber 4g; protein 18g; sodium 1308mg.
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