Here's a casual, comforting dish that's great for your friends and family. Picante sauce adds a zesty burst of flavor that make the minestrone-style stew especially tasty and Yumola!!
(serves 6)
1/2 lb. sweet Italian pork sausage, casing removed
2 t. veg. oil
1&3/4 cups low sodium* beef broth
1 can (14.5 oz.) whole canned peeled tomatoes, cut up
1&1/2 cups Pace Medium* or Mild Picante Sauce
1/4 t. garlic powder, or 1 clove garlic, minced
8 oz. (1/2 of a 1 lb. package) med. shell shaped pasta, cooked and drained (about 4&1/2 cups)
1 package (about 10 oz. frozen cut green beans, thawed (about 2 cups)
1 can (15 oz.) kidney beans, rinsed well* and drained
1/3 cup shredded Monterey Jack cheese or mozzarella
Shape the sausage firmly into 1/2" meatballs. Heat the oil in a 4 qt. saucepan over med.-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat. Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 mins., stirring often. Stir in the green beans and kidney beans. Cook for 10 mins. or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with cheese before serving.
Happy Friday, Friends!! And, since I started writing this yesterday when it has Manatee Appreciation Day - I'll see you soon when I arrive in Cocoa Beach, Florida!!!
"Success starts with consistency."
Have FUN today - supposed to be 70 degrees!!!!!!
:)
Love,
MM
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