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Publix Aprons

Weeknight Meatballs and Pasta

Weeknight Meatballs and Pasta
Total Time:
20 minutes


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


  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.

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Nutritional Information

CALORIES (per 1/6 recipe) 570kcal; FAT 34.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 1260mg; CARB 44g; FIBER 7.00g; SUGARS 12g; PROTEIN 28g; CALC 20%; VIT A 25%; VIT C 35%; IRON 30%

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