Rigatoni Meatball Chili Supper |
Course : Beef
Serves: 6 |
|
| |
Ingredients:
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 |
|
|
|
|
|
