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Recipes
Shopping list
Ingredients
- Aluminum foil
- ½ loaf Bakery French bread
- ¼ cup garlic spread
- 1 tablespoon canola oil
- 12 fresh seasoned meatballs (about 1 lb)
- 1 (9 oz) package fresh linguine pasta
- 2 oz wedge Parmesan cheese
- 1 (15 oz) container refrigerated marinara sauce
- 1 cup water
- 1 Caesar salad kit
Steps
- Preheat oven to 400°F; line baking sheet with foil. Cut bread in half lengthwise; arrange on baking sheet. Spread garlic mixture evenly over each half.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add meatballs and cover; cook 6–8 minutes, stirring occasionally, until browned on all sides. Cut pasta in half and grate cheese (¼ cup).
- Place bread in oven; bake 8–10 minutes until golden and crisp. Reduce heat on meatballs to medium-low. Stir sauce and water into pan; cover and simmer 4–5 minutes until meatballs are 160°F. Assemble salad kit; slice bread.
- Move meatballs to outer edge of pan. Stir pasta into sauce and cover; cook 3–4 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese. Serve.
Amount per ¼ recipe serving: Calories 730, Total Fat 41g, Sat Fat 9g, Trans Fat 2.5g, Chol 95mg, Sodium 1730mg, Total Carb 61g, Fiber 3g, Sugars 9g, Protein 30g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%