Rigatoni Meatball Chili Supper
Posted by: Bev Sun, 6 Jun 2004, at 9:54 a.m.
 
Recipe Fact For quick recipes with ground beef, keep in mind the convenience of purchased meatballs.

Ingredient Substitutions One 15-ounce can of Green Giant@ or Joan of Arc@ Spicy Chili Beans, un-drained, can be used in place of the kidney beans. Rotini pasta can be used in place of the rigatoni pasta.

Serving Suggestion Warm biscuits or cornbread, topped with honey butter, would complement this dinner.

Prep Time: 35 minutes
8 oz. (3 cups) uncooked rigatoni (pasta tubes with ridges)
1 (1-lb.) pkg. frozen fully cooked Italian meatballs
2 (14.5-oz.) cans stewed tomatoes, un-drained
1 (15.5 or I5-oz.) can Green Giant@, Joan of Arc@ or Progresso@ Light Red Kidney
Beans, un-drained
1 cup spaghetti or tomato sauce
1 green bell pepper, cut into 1-inch pieces
2 teaspoons chili powder
In Dutch oven or large saucepan, cook rigatoni to desired doneness as directed on package. Drain; set aside.
In same Dutch oven, combine all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until meatballs are thoroughly heated, stirring occasionally.
Stir in cooked rigatoni; cook until thoroughly heated.

6 (1 1/2-Cup) servings