Italian Meatballs and Peppers
Minutes Prep time: 15
Minutes Total time: 255
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 255
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 can (6 oz each) Hunt's® Tomato Paste
24 frozen cooked Italian style meatballs (1/2 oz each)
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
10 ounces dry penne pasta, uncooked
6 tablespoons grated Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 129 mg | 13% |
Carbohydrate | 57 g | 19% |
Cholesterol | 34 mg | 11% |
Total Fat | 17 g | 26% |
Iron | 4 mg | 22% |
Calories | 457 kcal | 23% |
Sodium | 899 mg | 37% |
Protein | 19 g | 38% |
Saturated Fat | 6 g | 32% |
Sugars | 8 g | 1% |
Vitamin C | 53 mg | 89% |
Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.
Italian Meatballs and Peppers