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Prep Time
15 mins
Total Time
35 mins


2 tbsp
olive oil
30 mL
1/2 cup
finely diced sweet onion
125 mL
3 cloves
garlic, minced
1 tsp
hot pepper flakes
5 mL
1 tbsp
15 mL
2 tbsp
tomato paste
30 mL
1 can
diced tomatoes
796 mL
1/2 tsp
dried basil
2 mL
1/2 tsp
oregano leaves
2 mL
1/2 cup
reduced sodium chicken broth
125 mL
1/2 pkg
Frozen Extra Lean Turkey Meatballs (about 24 meatballs)
280 g
1/2 pkg
penne rigate
450 g
1/4 cup
chopped fresh Italian parsley
60 mL
1/4 cup
shaved Parmesan cheese
60 mL


Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté, stirring frequently until lightly softened, 2 to 3 min. Stir in hot pepper flakes and sugar, cooking for 10 to 20 sec. Add tomato paste, diced tomatoes, basil, oregano, broth and meatballs; bring to a boil. Reduce heat and simmer 10 to 15 min.
Step 2
Meanwhile, cook pasta according to package directions; drain and keep warm. Gently stir pasta and parsley into sauce. Garnish each serving with Parmesan cheese.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
14 g
88 g
36 g