Spaghetti and Meatball Stew

Looking for a hearty dinner using Progresso® bread crumbs and Green Giant® mushrooms? Then check out this delicious stew that features turkey meatballs and pasta.

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( 6 Ratings)

6 Ratings

5 Stars

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars 33%

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Instead of boiling pasta in water, cook it in the sauce to save time. Homemade turkey meatballs add extra flavor.

This stew thickens as it stands because the pasta soaks up the liquid. If you like a thinner stew, add water to bring the stew to the consistency you want, and reheat before serving.

If fresh herbs are available, substitute 1/2 teaspoon chopped fresh thyme for the 1/4 teaspoon poultry seasoning.

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