Parmesan Orzo and Meatballs
, 20 min, Serves 4
A one-skillet pasta dish with frozen meatballs, orzo, and tomato in a broth-based sauce, finished with Parmesan and parsley.
| prepChop tomato into 1 cup | |||||
| 180 g frozen bell pepper and onion stir-fry | Cook vegetables & dressing, 2 min | Stir in broth, heat to boiling | Stir in pasta & meatballs, boil then simmer covered 10 min | Stir in tomato, cover & cook 3–5 min until tender | Stir in parsley, sprinkle with cheese |
| 2 tablespoons Italian dressing | |||||
| 420 ml beef flavored broth | |||||
| 170 g uncooked orzo pasta | |||||
| 16 frozen cooked Italian-style meatballs | |||||
| 1 large tomato, chopped (150 g) | |||||
| 2 tablespoons chopped fresh parsley | |||||
| 20 g shredded Parmesan cheese | |||||
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