Meatball Alfredo Casserole

• 12 ounces, weight Spinach Spaghetti, Or Any Favorite Pasta
• 3 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Diced
• 12 pieces Sun-dried Tomatoes (halves)
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Red Pepper
• 1 pound Fully Cooked, Frozen Meatballs
• 1 jar (15 Oz. Size) Roasted Garlic Alfredo Sauce
• 10 ounces, weight Frozen Broccoli With White Cheddar Sauce
• 1 cup Shredded Italian Cheese

1. To a large pot, add 10 cups water, with a dash of salt, and bring to a boil.
2. Add pasta, and cook 6-8 minutes until al dente.
3. Drain and return to the pot.
4. Preheat oven to 350F.
5. In a large skillet, add olive oil, diced onion, garlic, sundried tomatoes, salt, and ground red pepper.
6. Cook over medium high heat till onions are tender, about 6-8 minutes, then add frozen meatballs and cook 4 to 5 additional minutes.
7. Add alfredo sauce and frozen broccoli with cheddar sauce, and cook till the chunks of the cheese sauce melt.
8. Pour meatball-alfredo mixture into a large pot with noodles, and incorporate.
9. Pour mixture into a greased 9x13 dish and sprinkle Italian cheese over the top.
10. Bake for 25 minutes till cheese is brown and bubbly.
11. Serve with a green salad.

olive oil, onion, garlic, tomatoes, salt, ground red pepper, frozen meatballs, broccoli, italian cheese

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