Italian Meats and Poultry Recipes - Meatballs and Mafalda

Ingredients           

• 1 1/2 cups dried mafalda (mini lasagna) noodles* (about 4 ounces)

• 1 14 1/2-ounce can Italian-style stewed tomatoes, undrained

• 8-ounce can tomato sauce

• 1/4 cup dry red wine

• 2 tablespoons dry onion soup mix

• 1/2 teaspoon dried oregano, crushed

• Dash black pepper

• 16 frozen Italian-style cooked meatballs (1/2 ounce each)

• 1/2 cup shredded mozzarella cheese (2 ounces)

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Method:

1. Preheat oven to 350°F. Cook mafalda according to package directions; drain.

2. Meanwhile, in a large saucepan combine undrained stewed tomatoes, tomato sauce, red wine, dry onion soup mix, oregano, and pepper.

3. Stir in meatballs. Bring mixture to boiling over medium heat Stir in cooked mafalda.  Spoon mixture into an ungreased 1 1/2-quart casserole.

4. Bake, covered, for 20 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts.