Stuffed Saucy Meatballs and Pasta
1-1/2 pounds ground beef
2 eggs, slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
12 small balls fresh mozzarella cheese (about 1/3 ounce each)
1 (16-ounce box) spaghetti rigati or linguine
1 (25-ounce or 26-ounce) jar spicy red pepper pasta sauce or other
Fresh oregano sprigs, optional
Preheat oven to 400 degrees.
Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon
chopped oregano, salt and pepper in a large bowl, mixing lightly but
thoroughly. Divide mixture into 12 equal portions. Lightly shape
Place 1 mozzarella ball in center of each patty. Shape beef around
cheese until completely enclosed inside and forming meatballs. Place
meatballs on aluminum-foil-lined 15x10-inch baking pan. Bake 15 to
20 minutes to medium doneness (160 degrees), until not pink in
center and juices show no pink color.
Meanwhile, prepare spaghetti rigati or linguine according to
manufacturer's directions and heat pasta sauce in large saucepan
until hot, stirring occasionally. Add meatballs and cook until
heated through (about 5 minutes).
Spoon meatballs and sauce onto hot pasta. Sprinkle with remaining 1
tablespoon chopped oregano. Garnish with oregano sprigs, if desired.
Nutrition facts per serving: 597 calories, 16 g fat, 5 g saturated
fat, 138 mg cholesterol, 68 g carbohydrates, 38 g protein, 985 mg
sodium, 4 g fiber