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Pasta with Beef and Pepper

Pasta with Beef and Pepper

  • Ready In


This beef and pasta recipe can be made ahead and frozen for up to one month.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 62.7g
  • 20%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet


  1. Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain.
  2. Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pasta to cooking pot. Add vegetable mixture, meatballs, and Classico(R) Tomato and Basil pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper. Top each serving with the shredded cheeses.
  3. *Mealmaker meatballs: Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, 1/2 teaspoon salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.
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