Meatballs and Pasta Skillet Supper
Makes 6 to 8 servings
  • 2 tablespoons canola oil
  • ½ cup diced yellow onion
  • 1 pound thawed frozen meatballs
  • 2 cups thawed frozen peas and carrots
  • 1 (24-ounce) jar marinara sauce
  • 1 pound bowtie pasta, cooked according to package instructions
  • ½ cup water
  • 2 cups shredded part-skim mozzarella, divided
  1. Preheat oven to broil.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 3 minutes. Add meatballs; cook, stirring occasionally, until browned, about 4 minutes. Stir in peas and carrots and marinara sauce. Carefully stir in pasta, ½ cup water, and 1 cup mozzarella.
  3. Sprinkle with remaining 1 cup mozzarella. Broil until cheese is browned and bubbly, 3 to 5 minutes.
A SECOND HELPING: This pasta supper saves well and heats up easily in the microwave for a quick bite. Looking for something different? Reinvent your leftovers with these simple suggestions.

To stretch any leftovers, sauté vegetables like peppers, broccoli, and onions in olive oil. Add pasta and additional marinara.

For a vodka sauce-style twist, brown Italian sausage in a skillet, add leftover pasta, and stir in jarred Alfredo sauce until heated through.
Recipe by Taste of the South at