8 oz Barilla Linguine (or fettuccine) Pasta
3 cups frozen Armour Original (or beef) Meatballs (20 oz)
2 oz sliced pepperoni, halved
1 tablespoon Pompeian Extra-Virgin Olive Oil
8 oz tomato trinity (fresh diced tomatoes, onions, bell peppers)
1 (14.5-oz) can Hunt’s Diced Tomatoes with Basil, Garlic, and Oregano, drained
1 1/2 cups Bertolli Tomato and Basil Pasta Sauce
1 1/2 cups Sargento Shredded Mozzarella and Provolone Cheese
- Bring water to boil for pasta. Place meatballs in microwave-safe dish; cook 1–2 minutes or until thawed. Halve pepperoni slices. Cook pasta following package instructions.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add meatballs; cook 2–3 minutes, stirring occasionally, and until meatballs are 160°F. Stir in tomato trinity and pepperoni; cook 1–2 minutes or until vegetables soften.
- Drain tomatoes. Stir in tomatoes and pasta sauce; cook 1–2 minutes or until hot. Drain pasta, then stir into sauce mixture until evenly coated.
- Remove pan from heat; top with cheese and cover for 1 minute until cheese melts. Serve.
CALORIES (per1/6 recipe) 680kcal; FAT 44g; SAT 18g; TRANS FAT 0g; CHOL 85mg; SODIUM 1340mg; CARBS 44g; FIBER 5g; SUGAR 8g; PROTEIN 28g; VIT A 20%; VIT C 35%; CALC 30%; IRON 20%