Baked Meatballs Pasta

• 1 lb lean ground pork
• 2/3 cup finely crushed Stacy’s Toasted Garlic Bagel Chips, divided
• 1 egg, beaten
• 3 tbsp grated onion
• 1 tbsp milk
• 2 tsp finely chopped fresh thyme
• 1 tsp finely chopped fresh rosemary
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 1 pkg (4.6 oz) Pasta Roni® Olive Oil and Italian Herb Flavor
• 1 1/2 cups tomato sauce
• 1/2 cup shredded Parmesan cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Gently mix together ground pork, 1/3 cup crushed bagel chips, egg, onion, milk, thyme, rosemary, salt and pepper. Shape and roll into 20 meatballs.
2. Heat oil in large nonstick skillet set over medium heat; cook meatballs, in batches, for 8 to 12 minutes or until browned all over and cooked through.
3. Meanwhile, preheat oven to 400˚F. Cook pasta according to package directions. Let stand for 2 to 3 minutes; toss with tomato sauce.
4. Divide pasta among four (3/4 cup) greased gratin dishes. Top with meatballs, cheese and remaining crushed bagel chips. Bake for about 10 minutes or until heated through and tops are golden brown. Sprinkle with parsley.
5. Tips: Alternatively, instead of pan-frying meatballs, bake them on parchment paper–lined baking sheet in 400˚F oven for 15 minutes or until cooked through.
6. For extra-cheesy gratins, sprinkle some shredded mozzarella cheese over pasta.

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