Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.
cost per recipe: $8.24
The price is determined by the national average.
pound sweet Italian pork sausage, casing removed
teaspoons vegetable oil
cups Swanson® Beef Broth or Swanson® Beef Stock
can (14.5 ounces) whole peeled tomatoes, cut up
cups Pace® Picante Sauce
teaspoon garlic powder or 1 clove garlic, minced
ounces (1/2 of a 1 pound package) medium shell shaped pasta, cooked and drained (about 4 1/2 cups)
package (about 10 ounces) frozen cut green beans, thawed (about 2 cups)
can (anout 15 ounces) kidney beans, rinsed and drained
cup shredded Monterey Jack cheese or mozzarella cheese
Shape the sausage firmly into 1/2-inch meatballs.
Heat the oil in a 4-quart saucepan over medium-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 minutes, stirring often.
Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.