Rigatoni Meatball Chili Supper

Course : Beef
Serves: 6
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8 ounces rigatoni, uncooked (3 cups)
1 pound meatballs, Italian, frozen, fully cooked
2 cans stewed tomatoes, undrained -- 14 3/4 oz. each
15 ounces red kidney beans, canned -- undrained
1 cup spaghetti or tomato sauce
2 teaspoons chili powder

Preparation / Directions:

In Dutch oven or large saucepan, cook rigatoni to desired doneness as directed on package. Drain; set aside. In same Dutch oven, combine all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until meatballs are thoroughly heated, stirring occasionally. Stir in cooked rigatoni; cook until thoroughly heated. Note: Rotini pasta can be used in place of the rigatoni. Freezer tip: To freeze combine all ingredients except pasta. Place in freezer container and freeze. To serve: Thaw overnight in the refrigerator. Place meatball mixture in large saucepan to heat. Meanwhile cook pasta as directed on package. Combine with meatball mixture in pan and heat through.


Nutritional Information:

63 Calories (kcal); trace Total Fat; (5% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 250mg Sodium

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