While my balls were baking, I brought a pot of water to a boil to cook my Gia Russa Whole Wheat Roman Rigatoni. In another pan, I sauteed a couple of sliced small zucchinis and then set them aside. In yet another medium sized pot, I dumped an open jar of Gia Russa Hot Sicilian Sauce and most of another jar of Gia Russa's "New" Low Sodium Tomato and Basil Sauce and began heating it...and because I can never leave well enough alone, I added a generous few shakes of red pepper flakes to the sauce as it heated. Once my sauce was hot and my meatballs baked, I placed them in the sauce, added the zucchini and covered them and let them simmer and mingle for another 20 minutes or so. After the pasta was done...I plated my rigatoni ("bowled" it actually) and placed 2 meatballs and my spicy sauce on top. I then topped it with more fresh chopped parsley and shredded Parmesan cheese.....Mangia! And as always, I took a few pictures...check them out below!
|United Nations seasoning (Italian parsley & Turkish oregano)
|Perdue ground chicken breast...so lean
|Lined up and waiting to be popped into the oven
|I love this pasta...whole wheat "Gia Russa" rigatoni
|Sliced little zucchinis...up close and personal
|I used a combination of these 2 sauces
|All baked and getting ready to "mingle" a while
|Zucchinis have been added to the mix and mingle party
|Meatballs, zucchini and sauce served on top of a bed of rigatoni...yummy!
|Take a peek inside the meatball...they are so tender and delicate