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Rigatoni With Meatballs, Broccoli & Pine Nuts



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes




1  bag (16 oz.)  frozen H-E-B Fully Cooked Italian Meatballs

1  pound  uncooked rigatoni pasta

1  jar (26 ozs.)  Tuscany Marinara Sauce

2  tablespoons  chopped fresh Italian parsley

1  pound  fresh broccoli or 12 ounces broccoli florets

2  tablespoons  Garlic Expressions Salad Dressing

1  tub  Fresh H-E-B Ready Fresh, Go! 3-color Bell Peppers

3  tablespoons  pine nuts


Bring 4 quarts salted water to a boil in a 6-quart pot over High heat.

Meanwhile, place frozen meatballs and marinara sauce in a large, deep skillet or 4-quart cooking pot over Medium heat. Simmer 10 to 15 minutes or until meatballs are hot; stir occasionally.

Cut broccoli into bite-size florets (discard stems or save for another use). Cook broccoli 2 minutes in boiling water; remove broccoli from water with a slotted spoon and set aside to cool and drain. Bring water back to a boil; add rigatoni and cook according to package directions. Drain well.

While pasta cooks, heat a large skillet over Medium heat. Add dressing; tilt skillet to coat. Add pine nuts; toast 3 minutes. Add broccoli and peppers; sauté 3 minutes or to desired doneness. Remove from heat.

Toss rigatoni with meatballs and sauce. Serve with broccoli, peppers and pine nuts.
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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