This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"On top of old Smokey,
all covered with cheese.
I lost my poor meatball..."
You can use bottled tomato sauce for this. I look for tomato sauce with 2 grams of fat per serving or less. Look carefully at the Nutrition Facts on the label because some jars list the serving size as 1/4 cup. This is about the only recipe that I have with this much sodium. Both the meatballs and the tomato sauce need enough salt to bring out their fresh flavors. It is still within the recommendations of a healthy amount of salt.
Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.
Servings = 1 | Serving size =4 meatballs with 2 ounces pasta and 1/2 ounce cheese
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe can be divisible by 2.
This recipe also requires making Meatballs
This recipe can easily be multiplied. If you are going to make more than 2 servings add about a quart of boiling water for each serving of pasta. You will need to make Meatballs first.
|2 ounces||per serving spaghetti noodles|
|4||per serving meatballs|
|1/2 cups||per serving tomato sauce|
Place the water in a medium to large stockpot over high heat (depending on the amount of pasta to be cooked). When the water is boiling add the spaghetti noodles.
While the pasta is cooking place the meatballs and tomato sauce in a medium (or larger) sauce pan and heat gently over medium heat. When the sauce is hot reduce the heat to low.
When the pasta is done remove the noodles using tongs allowing them to drain. Place the noodles in the sauce with the meatballs and toss well.
Serve hot in a large bowl topped with the grated cheese.
Serving size = 4 meatballs, 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce grated Parmigiano-Reggiano
Servings = 1
Amount Per Serving
|Calories 464||Calories from Fat 87|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 60g||20%|
|Dietary Fiber 4g||17%|
|Vitamin A 10%||Vitamin C 27%|
|Calcium 22%||Iron 32%|
|Vitamin K 10 mcg||Potassium 852 mg|
|Magnesium 81 mg|