Ingredients
- 2 cups uncooked rotini pasta - uncooked
- 1 tablespoon olive oil
- 1 lb Italian-style meatballs - thawed
- ½ cup diced onion
- 3 minced garlic cloves
- 2 stalks celery
- 32 oz beef broth
- 15 oz crushed tomatoes - do not drain
- 15 oz can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Parmesan cheese - to serve (optional)
Instructions
- Cook 2 cups rotini pasta in a pot of boiling water until al dente (tender but still firm). Drain and set aside 2 cups cooked pasta for this recipe.
- Add ½ cup diced yellow onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent.
- Now add in 2 chopped celery stalks along with a splash of the beef broth. Cook 2 minutes to allow celery to soften.
- Add the rest of the carton of beef broth along with 1 teaspoon Italian seasoning, 15 oz crushed tomatoes, 15 oz tomato sauce, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir together.
- Next add back in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.
- Scoop into bowls and serve with freshly grated parmesan cheese on top.
Nutrition Info
Calories: 554kcal | Carbohydrates: 39g | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 86mg | Sodium: 1947mg | Potassium: 1199mg | Fiber: 5g | Sugar: 10g | Vitamin A: 764IU | Vitamin C: 20mg | Calcium: 179mg | Iron: 5mg
The nutritional information provided is an estimate and is per serving.
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