Spicy Parmesan Meatballs with Angel Hair Pasta

 

3/4

cup Fiber One® original bran cereal

1

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

1/4

cup shredded Parmesan cheese (1 oz)

3/4

teaspoon Italian seasoning

1/4

teaspoon garlic powder

1

can (8 oz) tomato sauce

1

can (14.5 oz) diced tomatoes with green pepper and onion, undrained

1/8

teaspoon ground red pepper (cayenne)

6

oz uncooked whole wheat angel hair (capellini) pasta

Additional shredded Parmesan cheese, if desired

1

to 2 tablespoons chopped fresh parsley, if desired

• 1 Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• 2 In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.
• 3 Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.
• 4 Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.
• 5 Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.