5ouncespastaAnelli Siciliani or Rigatoni or Ditalini
20ouncescream of tomato soup2 cans
In a medium-sized bowl combine ground beef, salt, ground black pepper, and Italian seasoning. Stir to combine.
Heat a large skillet over medium heat. Make small meatballs with about 1 teaspoon of ground beef. Brown the meatballs. The meatballs should take just about a minute or two on each side.
While the meatballs are cooking cook the pasta. If you are using rigatoni, slice the pasta into 1/4 inch slices. In a large pot add the tomato soup, and one can that is filled with water. Add meatballs and heat through. Add pasta and stir gently. Serve immediately.