Pasta with Beef and Pepper

Pasta with Beef and Pepper

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

35 m servings 613 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 62.7g
  • 20%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  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.

Footnotes

  • *Cooking club directions: Prepare as above, except do not heat vegetables and pasta through. Divide pasta-meatball mixture and transfer to 4-quart storage containers or 1-gallon resealable plastic bags for each member of the club. Divide cheese in resealable plastic bags. Refrigerate pasta mixture and cheese up to 2 days. To freeze, transfer to 4-quart freezer containers or 1-gallon moisture- and vapor-proof plastic freezer bags. Freeze up to 1 month.
  • *Make ahead (freeze): Prepare as above, except do not heat through. Transfer to a large freezer container or 1-gallon moisture- and vapor-proof plastic freezer bag. Cover container or seal bag. Place cheese in a self-sealing freezer bag. Freeze pasta mixture and cheese up to 1 month. To serve, thaw pasta mixture and cheese in refrigerator 1 to 2 days or until completely thawed. Transfer pasta mixture to a 3-quart microwave-safe casserole. Micro-cook, covered, on 100 percent power (high) for 15 to 20 minutes or until heated through, gently stirring every 5 minutes. Season to taste with salt and pepper. Serve as above.
  • *Test kitchen tip: You can cook a double batch of the vegetables by using a 12-inch skillet; the vegetables will cook in 15 minutes
  • *Reheating and serving: Thaw pasta mixture, if frozen, and cheese in refrigerator for 1 to 2 days or until completely thawed. Transfer refrigerated or thawed pasta mixture to a 3-quart microwave-safe casserole; add 1_4 cup water. Micro-cook, covered, on 100% power (high) for 15 to 20 minutes or until heated through, gently stirring every 5 minutes. Serve as above.
  • *Note: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
  • Test Kitchen Tip: The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.

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