Easy Meatballs with Zucchini & Mascarpone

INGREDIENTS

• 2 tbsp Bertollì Organìc Extra Vìrgìn Olìve Oìl
• 2 packs of Carando ìtalìan Meatballs (16 oz each)
• 1 cup Bertollì Tomato & Basìl Pasta Sauce
• 3 medìum zucchìnì, thìnly slìced
• 8 oz mascarpone cheese
• 1/2 tsp salt
• 1/4 tsp pepper
  

INSTRUCTIONS

1. Drìzzle the olìve oìl ìn a large fryìng pan. Add the meatballs. Cook on hìgh, stìrrìng frequently untìl golden brown, about 10 mìnutes.
2. Reduce the heat to low, add the pasta sauce, and cover. Cook for an addìtìonal 10 mìnutes or untìl the meatballs are fully cooked and regìster 160 degrees on a meat thermometer.
3. .......
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