Prep time 10 min.

Cook time 40 min.


3 cups College Inn® Fat Free & Lower Sodium Chicken Broth

8 oz. dry multi-grain penne pasta

2 cups marinara pasta sauce, divided

1 can (14.5 oz.) Del Monte® Blue Lake® Cut Green Beans, drained

12 oz. frozen pre-cooked Italian-style meatballs, thawed

1-1/2 cups (6 oz.) shredded mozzarella cheese

chopped fresh basil, optional


  1. Preheat oven to 350oF. Bring broth to a boil in a large, deep oven-proof skillet over high heat; stir in pasta and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.

  2. Remove from heat. Stir 1 cup of sauce into the pasta; mix well. Stir in green beans. Place meatballs evenly over the pasta mixture. Spoon the remaining 1 cup marinara sauce over the meatballs and sprinkle with cheese.

  3. Transfer skillet to oven and bake 25 to 30 minutes or until heated through. Sprinkle with basil before serving, if desired.

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