Ingredients:
1/2 cup chopped green bell peppers
1 medium onions, chopped
1 (12 ounce) jars beef gravy
1 (14 ounce) cans beef broth
3/4 cup water
2 tablespoons chili sauce
12 -16 ounces frozen cooked italian meatballs
8 ounces uncooked mini lasagna noodles ( aka mafalda)
1/2 cup light sour cream
2 tablespoons chopped fresh parsley
Directions:
Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
Add bell pepper and onion; cook and stir 2-3 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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.