Ingredients

The following ingredients have 8 Servings
  • 2 tbsp Bertolli Organic Extra Virgin Olive Oil
  • 2 packs of Carando Italian Meatballs (16 oz each)
  • 1 cup Bertolli Tomato & Basil Pasta Sauce
  • 3 medium zucchini (thinly sliced)
  • 8 oz mascarpone cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instruction

  • Drizzle the olive oil in a large frying pan. Add the meatballs. Cook on high, stirring frequently until golden brown, about 10 minutes.
  • Reduce the heat to low, add the pasta sauce, and cover. Cook for an additional 10 minutes or until the meatballs are fully cooked and register 160 degrees on a meat thermometer.
  • Remove the meatballs from the frying pan and place in a large serving bowl.
  • Add the zucchini. Cover and cook for 3-4 minutes or until the zucchini are softened. Add the mascarpone, salt, and pepper, and stir gently until the cheese melts and a creamy sauce forms. Pour over the meatballs and gently combine. Serve immediately.