Parmesan Orzo and Meatballs

Skillet dinner in just 30 minutes? Try this hearty one that gets a jump start from frozen meatballs.

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Servings 4

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( 45 ) Ratings

45 Ratings

5 Stars 18%

4 Stars

3 Stars 21%

2 Stars 26%

1 Stars 14%

Member Reviews ( 10 )

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ingredients 8
Prep Time 30 min
Total Time 30 min

Ingredients

1 1/2: cups frozen bell pepper and onion stir-fry (from 1-lb bag)

2: tablespoons Italian dressing

1 3/4: cups Progresso® beef flavored broth (from 32-oz carton)

1: cup uncooked orzo or rosamarina pasta (6 oz)

16: frozen cooked Italian-style meatballs (from 16-oz bag)

1: large tomato, chopped (1 cup)

2: tablespoons chopped fresh parsley

1/4: cup shredded Parmesan cheese

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Directions

1 In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
2 Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.