- 1 c. water
- 1 jar prepared spaghetti sauce
- 1 1/2 c. elbow macaroni
- 20 frozen, cooked Italian meatballs
- 1 small green pepper, cut into small chunks
In a 10″ skillet, heat water and sauce to boiling. Stir in macaroni, meatballs and peppers. Return to boiling. Reduce heat to medium. Cover; cook 15-20 minutes, stirring occasionally, until pasta is tender.
You could substitute penne for the elbow macaroni. Also, olives or mushrooms could be substituted for the peppers.