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Ingredients
| pasta (mafalde): 4 oz |
| red tomatoes: 14.5 oz |
| tomato sauce: 8 oz |
| red wine: 1/4 cup |
| soup - onion: 2 Tbl |
| fresh oregano (ground): 1 Tbl |
| meatballs: 1 lb |
| mozzarella cheese, nonfat (shredded): 1/4 cup |
Meatballs and Mafalda
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
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.