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Thursday, February 16, 2012

Tomato Basil Spaghetti

After another hurried Wednesday shopping in two towns, I came home feeling like I was dead to the world. I actually walked blisters onto my feet! But, dinner MUST go on! So I pulled up my big girl panties and continued on into the kitchen.

I was hankering for spaghetti but since it was a bit late in the day, I opted for something not quite so heavy and came up with this little number that was silky smooth and brought to mind grilled cheese sandwiches and my days growing up. The sauce was basically a soup I cooked my pasta in! Oh yum... I should have tried this a long time ago!

Now, I used my leftover meatballs from my "Almost Ina's Wedding Soup" recipe which is a mix of ground chicken and pork sausage. I had tucked them away in the freezer for a day like this, when I just didn't have too much energy. But you could always use the premade frozen kind you can find in your grocers freezer or opt out of the meat all together. This serves about 4.

1 can Tomato Soup
2 tsp Basil, dried (or 2 tbsp fresh chopped)
1/4 cup Cream Cheese, softened
Meat Balls (2-3 per person)
1 lb Spaghetti

1) In large pot of boiling salted water, cook pasta according to package directions for al dente. Drain, reserving 1-2 ladels of pasta water.

2) In blender, add your soup, basil and cheese and puree until the cheese is fully incorporated into the soup mix.

3) In large skillet, heat the meatballs according to package directions. If you are using leftover homemade meatballs, add 1 tbsp oil to skillet, place meatballs in it and cover. Cook on medium low until heated through. Add the tomato sauce from the blender and gentle heat the sauce and the meatballs.

4) Add in the pasta and toss to mix it with the sauce. The pasta will continue to cook and absorb the sauce. Remove to plate when pasta is cooked (only about another 3-5 minutes).

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