Frozen fully cooked meatballs and a quick homemade cream cheese sauce make this restaurant-style pasta dish a reality on even the busiest of weeknights.
What You Need
Original recipe yields 6 servings
1 lb. frozen fully cooked meatball s
1/2 lb. pappardelle pasta, uncooked
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
2 cups frozen bell pepper and onion strips
2 tsp. chopped fresh parsley
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Let's Make It
Heat meatballs as directed on package. While meatballs are baking, cook pasta as directed on package, omitting salt.
Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended. Cook vegetables in large nonstick skillet on medium heat 3 min., stirring frequently. Add cream cheese mixture; cook and stir 2 min. or until heated through.
Drain pasta; place on platter. Add meatballs to cream cheese sauce; stir to evenly coat. Spoon over pasta; sprinkle with parsley.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* 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.