Rigatoni with Meatballs & LaBonne's Own Sauce!

Servings: 6 | Prep: 20 min | Cook: 30 min

INGREDIENTS:

  • 4-6 LaBonne’s Own Meatballs

  • 16 oz. jar LaBonne’s Own marinara sauce

  • 3 tbsp. IGA grated parmesan cheese

  • 16 oz. Sclafani rigatoni

  • 3 tbsp. fresh basil, chopped

PREPARATION:

  1. In a large pot, boil water. Once boiling, add rigatoni. Cook until al dente (about 12 minutes).

  2. While pasta is cooking, roll up basil leaves and slice thinly.

  3. Drain pasta into a colander and set aside.

  4. Pour sauce into medium pot and add fresh basil. Simmer for 5 minutes.

  5. Add meatballs to the pot and stir until warmed.

  6. In a large pasta bowl, combine meatballs and sauce with rigatoni.

  7. Garnish with grated parmesan.

Elizabeth Schneller