SLOW-COOKER ITALIAN MEATBALL STEW
1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese
Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.
Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.
Makes 6 servings
Layered Meatball Bake
Prep Time: 5 min
Total Time: 30 min
Makes: 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
PREHEAT oven to 400ºF. Prepare stuffing mix as directed on package for Light Preparation; set aside.
COMBINE soup and milk in 13×9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.
BAKE 20 to 25 min. or until heated through.
KRAFT KITCHENS TIPS
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
Prepare as directed, substituting 1 can (14-1/2 oz.) diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.