Skillet Veggie Meatballs and Cavatappi

Skillet Veggie Meatballs and Cavatappi
Makes 6
Prep 20 m
Cook 13 m



  1. 1 of 4 In a large bowl, combine sausage, bread crumbs, milk and Italian seasoning. Form into 36 meatballs.
  2. 2 of 4 Heat a large nonstick skillet over medium heat and coat with nonstick cooking spray. Add onion and garlic; cook 3 minutes. Stir in diced tomatoes and tomato sauce; bring to a simmer.
  3. 3 of 4 Add meatballs to sauce. Cook, covered, on medium-low for 5 minutes. Turn meatballs and cook an additional 5 minutes. Meanwhile, cook cavatappi as per package directions, about 8 minutes. Drain, reserving 1 cup of the pasta cooking water.
  4. 4 of 4 Spoon meatballs and sauce plus reserved pasta water over pasta. Sprinkle with cheese, if desired. Serve with Radicchio and Shaved Fennel, if desired.
Nutrition Information for Skillet Veggie Meatballs and Cavatappi
Servings Per Recipe: 6
Per Serving: 623 mg sodium, 5 g fiber, 1 g sat. fat, 0 mg chol., 6 g Fat, total, 77 g carb., 25 g pro., 472 kcal cal.