Dinner ready in just 25 minutes! Enjoy this Italian-style pasta and meatballs skillet recipe that is made using Green Giant® Sliced Mushrooms.
oz. uncooked linguine
(10.5-oz.) pkg. frozen cooked light Italian meatballs
(15-oz.) can chunky Italian tomato sauce
(10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup with 30% less sodium
(2.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
cup chopped fresh parsley
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
Serve meatballs with sauce over linguine. Sprinkle with parsley.
Cream of celery soup can be used in place of the cream of mushroom soup.
One cup of sliced fresh mushrooms can be used in place of the jar of mushrooms.
To make Meatball and Gravy Sandwiches, prepare the meatballs according to the recipe, omitting the pasta. Place the meatballs inside the sandwich buns and spoon the sauce over the meatballs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.