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    Spaghetti & Meatballs (IP)


    Source of Recipe


    Unknown

    Recipe Introduction


    Quick and Easy! Uses frozen meatballs.

    List of Ingredients




    1 tbsp. extra virgin olive oil
    1-2 lbs. frozen meatballs, (about 1/2 bag of Kirkland Signature Italian Style Beef Meatballs)
    1 ½ (16 oz. pkgs) spaghetti, broken in half
    2 tsp. Italian seasoning, (optional)
    48 oz. pasta sauce, (two 24 oz. jars)
    3 cups (24 oz.) water
    1 tbsp. Better than Bouillon Chicken Base

    Recipe



    Add olive oil to pot and swirl to coat bottom.
    Add frozen meatballs.
    Break spaghetti in half and place over meatballs.
    Sprinkle Italian seasoning over noodles.
    Dump in spaghetti sauce, try to cover most noodles.
    Fill 1 empty spaghetti sauce jar with water and add chicken bouillon.
    Shake and pour over all trying to submerged most noodles.

    Lock on lid and seal pressure valve.
    Set on ‘Manual’ high pressure for 6 minutes.
    When done quick release pressure.

    Remove lid and mix together, breaking up any pasta, which has clumped together.
    *The noodles will continue to absorb the liquid and sauce.
    The pasta should be al dente.
    If it’s still a little crunchy you can set to simmer & cook several more mins until pasta is tender.
    Grate fresh Parmesan over the hot penne and meatballs.
 

 

 

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