Spaghetti and Meatball Stew

 

2

tablespoons fat-free (skim) milk

1

egg white

1/2

lb lean (at least 90%) ground turkey or extra-lean (at least 90%) ground beef

1/4

cup Progresso® plain bread crumbs

1/4

teaspoon poultry seasoning

1/8

teaspoon pepper

2

cups water

2

cups fat-free tomato pasta sauce

1/2

cup chopped green bell pepper

1

jar (2.5 oz) Green Giant® sliced mushrooms, drained

1 2/3

cups uncooked radiatore (nuggets) pasta (5 oz)

2

tablespoons grated Parmesan cheese

• 1 Heat oven to 450°F. In medium bowl, mix milk and egg white. Stir in turkey, bread crumbs, poultry seasoning and pepper. Shape into 1-inch balls. Place in ungreased 15x10x1-inch pan. Bake about 10 minutes or until lightly browned and thoroughly cooked.
• 2 Meanwhile, in 4-quart saucepan, heat water, pasta sauce, bell pepper and mushrooms to boiling. Stir in pasta. Reduce heat; simmer about 15 minutes or until pasta is of desired doneness, stirring occasionally. Stir in meatballs; heat until hot. Serve sprinkled with Parmesan cheese.