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Weeknight Meatballs and Pasta
Recipes
Weeknight Meatballs and Pasta
6 servings
20 minutes total

Ingredients

  • 1 (20-oz) package frozen angus meatballs
  • 2 oz sliced pepperoni, halved
  • 2 cups zucchini and yellow squash slices, halved
  • 2 tablespoons olive oil
  • 1 cup fresh prediced yellow onions
  • 1 teaspoon dried Italian seasoning
  • 1 (9-oz) package fresh (or frozen) cheese tortellini
  • 1 (24-oz) jar spicy (or traditional) pasta sauce
  • 2 tablespoons fresh basil, coarsely chopped
  • 6 tablespoons ricotta cheese

Steps

    1. Microwave meatballs for 1–2 minutes or until thawed. Cut pepperoni and zucchini and squash slices in half.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini, squash, onions, and seasoning; cook and stir 2–3 minutes or until vegetables begin to soften and brown.
    3. Reduce heat to medium-low. Stir in meatballs, pepperoni, pasta, and pasta sauce, then cover; simmer 4–5 minutes, stirring occasionally, and until pasta is tender and meatballs are hot.
    4. Chop basil. Spoon pasta mixture into serving bowls. Sprinkle each with basil and top with ricotta cheese. Serve.

Amount per ⅙ recipe serving: Calories 570, Total Fat 34g, Sat Fat 14g, Trans Fat 0g, Chol 80mg, Sodium 1260mg, Total Carb 44g, Fiber 7g, Sugars 12g, Protein 28g, Calc 20%, Vitamin A 25%, Vitamin C 35%, Iron 30%