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Nutrition Facts
Serving Size 419 g
(Approx. 6 Servings)
Amount Per Serving
Calories 650 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1040 mg 43%
Total Carbohydrate 75 g 25%
Dietary Fiber 7 g 28%
Sugars 11 g
Protein 26 g
Vitamin A 80% Iron 25%
Vitamin C 270% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rigatoni With Meatballs, Broccoli & Pine Nuts
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 Lb broccoli, chopped into small florets
1 Lb rigatoni pasta, uncooked
16 Oz H-E-B® Fully Cooked Italian Meatballs
26 Oz marinara sauce
2 Tbsp Garlic Expressions Salad Dressing
3 Tbsp pine nuts
12 1/2 Oz H-E-B® 3 Color Bell Peppers Diced
2 Tbsp Italian parsley, chopped
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Bring 4 quarts water to a boil in a 6-quart pot over high heat.
Add broccoli and cook 2 minutes. Remove from water and set aside to cool and drain.
Bring water back to a boil and add rigatoni and cook according to package directions; drain well.
Meanwhile, place frozen meatballs and marinara sauce in a large, deep skillet over medium heat. Simmer 10 to 15 minutes until meatballs are hot.
Heat a large skillet over medium heat and coat with dressing.
Add pine nuts to dressing and toast 3 minutes.
Add broccoli and peppers to pine nuts and sauté 3 minutes then remove from heat.
Toss rigatoni with meatballs and sauce and serve with broccoli, peppers and pine nuts.
Garnish with parsley.



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