“This beef and pasta recipe can be made ahead and frozen for up to one month.” - by Classico
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain.
- 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® 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.
- *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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 613 cal
- 31%
- Fat
- 24.8 g
- 38%
- Carbs
- 62.7 g
- 20%
Based on a 2,000 calorie diet
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