Ingredients
8
oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
3
cups uncooked rotini pasta (8 oz)
2 1/4
cups milk
1
package (1.8 oz) white sauce mix
1
cup shredded Cheddar cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
1
tablespoon butter or margarine, melted
3
tablespoons Progresso™ Italian-style dry bread crumbs
2
medium green onions, chopped (2 tablespoons)
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
