PASTA PERFECT Recipes

• 30 oz. bag Mama Lucia Italian-Style Meatballs, dinner size
• 12 oz. jar pitted olives, drained
• 14 oz. can artichoke hearts, drained
• 1/4 cup olive oil
• 2 Tbsp. red wine vinegar
• 1 tsp. Italian seasoning
• 8 oz. cooked pasta (shape of your choice)
• 14.5 oz. can diced tomatoes with basil,
• garlic and oregano
• Shredded provolone for garnish

Heat meatballs as directed on package in a saucepan with the tomatoes. Stir in olives, artichokes, oil, vinegar and seasoning; heat. Add cooked pasta; toss to coat. Garnish with shredded provolone and serve.

• 30 oz. bag Mama Lucia Italian-Style Meatballs, dinner size
• 24 oz. jar favorite spaghetti sauce
• 1 cup fresh tomatoes, diced
• 1/4 cup red onion, minced
• 1/4 cup fresh basil, chopped
• 12 oz. cooked fettuccine pasta
• Shredded Parmesan

Heat meatballs in sauce as directed on package. Just before serving, stir in tomatoes, onion and basil. Serve over pasta; garnish with shredded Parmesan.

• 12 oz. bag Mama Lucia Turkey Meatballs
• 2 c. penne pasta, cooked
• 1 pkg. frozen chopped spinach, thawed and drained
• 10 3/4 oz. can condensed cream of mushroom soup
• 1/2 soup can water
• 1/2 c. canned diced tomatoes
• 1/2 c. mozzarella cheese, shredded

Combine all ingredients in an oiled 8- or 9-inch shallow baking dish. Top with additional cheese if desired. Bake at 350°F for 25 minutes.

• 12 oz. bag Mama Lucia Turkey Meatballs
• 1 medium yellow summer squash, thick-sliced
• I medium zucchini, thick-sliced
• 1 pint grape tomatoes
• 3 Tbsp. olive oil
• Juice of 1 lemon
• 1 tsp. Italian herb seasoning
• 12 oz. pkg. farfalle pasta, cooked according to package directions

Arrange meatballs and vegetables in a single layer on a shallow-rimmed baking pan. Mix olive oil, lemon juice and Italian seasoning, pour half of mixture over meatballs and vegetables, and toss to coat. Bake at 400°F for 15-20 minutes. (Mixture can be heated in skillet if preferred.) Serve over pasta that has been tossed with remaining oil, lemon and herb mixture. Garnish with fresh oregano.

Serves 4 – 6

• 12 oz. bag Mama Lucia Italian-Style Meatballs
• 24 oz. jar vodka or rosa sauce for pasta
• 8 oz. rigatoni pasta, cooked according to package directions
• 3 1/4 oz. can pitted ripe olives, drained
• 1 c. baby arugula tossed with a little olive oil

Cook meatballs in sauce in skillet over medium heat. Serve over pasta. Top with olives and arugula if desired.

Serves 4

• 12 oz. bag Mama Lucia Italian-Style Meatballs
• 1 Tbsp. olive oil
• 4 c. fresh spinach
• 4 garlic cloves, roasted
• 1 tsp. grated nutmeg
• 14.5 oz. can diced tomatoes with rosemary and oregano
• 1/3 c. chopped roasted red and yellow peppers
• 1 Tbsp. Tuscan seasoning (I use McCormick)
• 1 Tbsp. dried orange peel
• 1/3 c. sliced black olives
• 1 c. good red wine
• 1 Tbsp. butter
• 1/2 tsp. sea salt
• 1 tsp. ground black pepper
• 1 box Parmesan risotto
• 2 fresh sprigs rosemary
• 1/3 c. grated Pecorino Romano (reserve 4 Tbsp.)

Place large sauté pan on medium-high heat and add olive oil. When oil is hot, saute fresh spinach and roasted garlic, and then add nutmeg. Stir well, turn heat to low, and add tomatoes, peppers, Tuscan seasoning and orange peel, stirring to incorporate. Add black olives and red wine, and simmer for 10 minutes.

Meanwhile, place meatballs on a cookie sheet and put in preheated 425°F oven for 6-8 minutes. Remove and place on paper towel to drain. Add meatballs to sauce and simmer for 15 minutes, adding butter, salt and pepper the last 5 minutes. Stir until butter is melted. This gives the sauce a real richness.

Prepare risotto according to package directions, adding butter and Pecorino Romano cheese. Stir well and remove from heat. To serve, fill large martini glasses halfway with risotto and top with sauce and meatballs. Garnish with reserved cheese and a fresh rosemary sprig. Serve with a glass of red wine and lots of love!