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Creamy Tomato Meatballs and Spaghetti
Creamy Tomato Meatballs and Spaghetti

Creamy Tomato Meatballs and Spaghetti

15 Min(s)
15 Min(s) Prep
If you've got the spaghetti and frozen fully cooked meatballs, you're just 15 minutes away from serving Creamy Tomato Meatballs and Spaghetti.
What You Need
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6 servings
Original recipe yields 6 servings
8 oz. spaghetti, uncooked
1 pkg. (16 oz.) frozen fully cooked meatballs
1 zucchini, sliced
1 cup quartered fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsp. dried Italian seasoning
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Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, heat meatballs as directed on package. Cook and stir zucchini, mushrooms, tomatoes and seasoning in nonstick skillet on medium heat 4 min. or until zucchini are crisp-tender.
3
Add Neufchatel, cook and stir 2 min. or until Neufchatel is melted and mixture is heated through.
4
Drain pasta, reserving 1/2 cup cooking water. Stir into meatball mixture, stirring in enough reserved cooking water to reach desired consistency. Sprinkle with Parmesan.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad to add more vegetables to this meal.
Tip 2
Special Extra
Top with 1 Tbsp. thinly sliced fresh basil leaves.
Tip 3
Substitute
Substitute 1 can (4 oz.) sliced mushrooms, drained, for the fresh mushrooms.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 450mg
20%
Total Carbohydrates 35g
13%
Dietary Fiber 3g
11%
Sugars 3g
6%
Protein 14g
28%
Vitamin A
8%
Vitamin C
10%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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