One-Pot Sausage Meatballs with Creamy Tomato Penne

• servings: 6 servings
• active time: 55 minutes
• total time: 55 minutes

Ingredients

1 lb bulk mild Italian sausage

1/2 cup Progresso™ Italian style panko crispy bread crumbs

1/2 cup finely chopped onion

1 egg

1 tablespoon olive oil

3 cups Progresso™ chicken broth (from 32-oz carton)

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

3/4 cup heavy whipping cream

12 oz uncooked penne pasta (3 3/4 cups)

Shredded Parmesan cheese, if desired

Shredded fresh basil leaves, if desired

Directions

In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.

In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.

Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Nutrition

• Calories: 670
• Total Fat: 3 1/2
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 95 mg
• Sodium: 1560 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 24 g