Meatball Buffet

• 1 jar 12 Oz Jar Roasted Red Peppers, Undrained
• 1 pound Velveeta Cheese
• 1 jar 28 Oz Jar Spaghetti Sauce
• 1 cup Sour Cream
• 1 jar 10 Oz Jar Currant Preserves
• 1/2 cups Bottled Mustard
• 1 pound Spaghetti Noodles
• 1 pound Rotini Pasta
• 4 pounds Frozen Meatballs
• 8 ounces, weight Real Bacon Bits
• 8 ounces, weight Blue Cheese Crumbles

1. 1.
2. Boil the pastas separately, cooking each according to package instructions.
3. When done, drain both of them and keep them warm in separate bowls.
4. 2.
5. Thaw the meatballs and heat thoroughly according to package instructions.
6. Keep warm.
7. 3.
8. For the Red Pepper-Cheese sauce: Puree the red peppers and the juice from the jar in a blender.
9. Warm and melt the Velveeta on the stove over low heat.
10. Once the cheese is melted, blend in the pureed red peppers.
11. 4.
12. For the Creamy Marinara: Warm the spaghetti sauce on the stove over medium heat.
13. Once its hot, remove from heat and blend in the sour cream.
14. 5.
15. For the Mustard-Currant sauce: Warm the currant preserves on the stove over low heat until melted.
16. Then blend in the mustard.
17. 6.
18. Serve pasta topped with meatballs, sauce of choice and desired toppings.
19. I used the toppings listed above.

red peppers, velveeta cheese, sour cream, currant preserves, bottled mustard, noodles, rotini pasta, frozen meatballs, bacon, crumbles

Taken from tastykitchen.com/recipes/main-courses/meatball-buffet/ (may not work)