15-Minute Rosa Fettuccini with Meatballs and Vegetables 

Posted by on Apr 20, 2015 in Dinner, Entree, Recipes | 0 comments

I love cooking, but working full time and having a toddler complicates that. That’s why I have figured out the solution to me actually cooking (and not giving in to grabbing takeout yet again) is doing the prep work ahead. See my tips on that here.

Along those lines, the other day I wanted to bust out a yummy meal with the food we had on hand, and I had just bought these Italian-style meatballs on a whim to see if they were any good, so I decided to experiment with them.

My husband called me that he was on his way home so I decided I would see what I could do before he got home. Well turned out I finished up the whole thing in that amount of time so dinner was ready when he got home. It’s like the unicorns and magical butterflies were on my side! Not only that, he raved about how good this dish was (and I quote “honey, this could be in a restaurant”), which coming from a man that grew up on gourmet food as the norm, is saying something! I’m definitely going to keep this one on the “make again” list.

15-Minute Rosa Fettuccini with Meatballs and Vegetables


1 bag fettuccini noodles

1 bag Italian style frozen meatballs

1 tablespoon italian seasoning

1 cup frozen (or fresh) peppers, diced

1 small can mushrooms

1 16 ounce can tomato sauce

4 ounces of cream cheese

2 cloves garlic

2 heaping handfuls spinach



Bring a large pot of water to a boil and add in fettuccini. In another pot, turn to medium heat and add in frozen meatballs, mushrooms and peppers. Continue stirring until meatballs start thaw. Pour in sauce, garlic, and seasoning then continue stirring until fully cooked, about 5-7 minutes. Strain cooked pasta. In the sauce pan, add the cream cheese to sauce and melt in until completely combined. Turn down heat to low and stir in spinach until lightly wilted. Serve over pasta.

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