Ingredients
1/2
cup chopped green bell pepper
1
medium onion, chopped (1/2 cup)
1
(12-oz.) jar beef gravy
1
(14-oz.) can beef broth
3/4
cup water
2
tablespoons chili sauce
12
oz. (3 cups) frozen cooked Italian meatballs
8
oz. (3 1/2 cups) uncooked mini lasagna noodles (mafalda)
1/2
cup light sour cream
2
tablespoons chopped fresh parsley
Preparation
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.
