1 14.5 oz can Italian-style stewed tomatoes, undrained
1 8oz can tomato sauce
1/4 cup dry red wine
2 tablespoons onion soup mix
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano
dash ground black pepper
1/2 of a 16oz package frozen cooked Italian style meatballs (16 meatballs)
1/2 cup shredded mozzarella cheese
Cook pasta according to package directions; drain. Meanwhile, in a large saucepan, combine tomatoes, tomato sauce, wine, soup mix, oregano and pepper. Stir in meatballs. Bring to boiling over medium heat. Stir in cooked pasta. Transfer mixture to an ungreased 2 qt casserole dish. Bake covered at 350 for about 20 minutes. Sprinkle with cheese and bake uncovered for about 5 minutes more or until cheese is nice and melted. Makes 4 servings.
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