Stuffed Meatballs & Rotini Pasta

So I have been out of town for the last week and have not needed to cook so therefore no new recipes. BUT, today I made stuffed meatballs & Rotini pasta for dinner and decided to share my new creation. I have been doing really good making my own sauces. I hope you guys like it!

Servings 5/3 meatballs & 1 cup pasta per serving

Ingredients:
24 oz ButterBall Ground White Turkey 97% Fat Free
1/4 cup Progresso Italian Bread Crumbs
3 1/2 cups Hunt's Petite Diced Tomatoes
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 cups dry Whole Wheat Rotini Pasta
2 tbs Parsley Flakes
4 tsp Granulated Sugar
1 tbs Oregano
1/2 tsp Garlic Powder

Instructions:
Preheat oven at 400.
Cook Pasta as package says and sit aside.
Drop meat in a large bowl and add bread crumbs and 1 tbs Parsley Flakes. Mix with your hands but do not work the meat too much.
Make 16 balls about the size of a golf ball.
Stick your thumb into each ball and stuff with cheese. Pinch close, and roll again to make a perfect ball.
Place balls on a cookie sheet and place in the oven for 25 minutes.
Take Diced tomatoes, sugar, the rest of the parsley flakes, oregano and garlic powder in a pot, mix together and cook on low/medium heat.
Take balls out and drop in tomato sauce and cook for another 5-10 minutes on low heat.
Plate and serve!


Nutrients:

Calories: 390

Carbs: 40

Fat: 8

Protein: 40

Sugar: 8

Sodium: 652