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Rigatoni Meatball Chili Supper |
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| Course : |
Beef |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 8 |
ounces |
rigatoni, uncooked |
| 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 |
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Preparation:
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. |
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Nutritional Information:
63 Calories (kcal); trace Total Fat; (5% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 250mg Sodium |
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