Cappers Farmer

‘Meatballs’ & Pasta with Grilled Onions Recipe

4 servings SERVINGS


  • 4 leftover grilled burgers
  • 3 tablespoons olive oil
  • Leftover grilled onion slices, cut in half
  • 3 cups chopped fresh tomatoes
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 cups uncooked regular or whole wheat penne pasta OR 8 cups cooked corkscrew (rotini) pasta
  • Salt and pepper, to taste
  • Shredded Parmesan cheese


  • Cut each burger into 6 pieces. Heat oil in a nonstick skillet over medium heat; add burger pieces, onions and tomatoes. Cook 8 to 10 minutes, or until burgers are heated through, stirring frequently. Stir in basil, salt and pepper. Set aside.
  • Cook pasta according to package directions; drain and return to pot. Add burger mixture; toss to coat. Season with additional salt and pepper, and sprinkle with cheese, if desired. This recipe originally aired in the June 2007 issue of Heart of the Home.
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    • Published on Jun 22, 2018
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