Parmesan Orzo and Meatballs

By kayjayjohnson

Ingredients

• 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
• 2 tablespoons Italian dressing
• 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
• 1 cup uncooked orzo or rosamarina pasta (6 oz)
• 16 frozen cooked Italian-style meatballs (from 16-oz bag)
• 1 large tomato, chopped (1 cup)
• 2 tablespoons chopped fresh parsley
• 1/4 cup shredded Parmesan cheese

Details

Servings 4
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.

Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.