Parmesan Orzo and Meatballs

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

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    500
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    1240mg
    1240%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    20%;
    Iron
    25%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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