Note to self:
Do not get campanelle in the future (those funny things that look like flowers. They take too long to cook, and actually have to be stirred quite often in order to keep them from sticking to the pot ('cause they're too heavy, and the boiling water doesn't lift them up like it does for long, string-like pasta).
Stupid buy one get one free sale... now I've got 2- 1 lb. boxes to use up.
Trying to mimic the stuff you get in the instant frozen dinner anyhow.
Heated the Campanelle (which are not egg noodles, unfortunately). Set aside to cool / so I could use the pot to heat the sauce.
Mixed a can of cream of mushroom with half a cup of water and some chicken flavoring pellet thingies. Let that simmer/boil-ishness for a while. Added the thawed meatballs. Let it sit a bit longer until the stuff was decently thick.
Added a good heap of cream (the suggested amount was half a cup. I didn't measure, but I went for less). Turned down the heat. Stirred until the cream mixed into the sauce.
Poured over noodles and enjoyed. Yay!
Pretty good, yepyep. Could use some onion, maybe. And other herbs. I think dillweed? or something like that? was recommended by the package of frozen meatballs. :: shrugs:: Whatever, it's yummy. Takes about 20-30 minutes to prepare though. Possibly less, if you have thinner noodles.
Oh, yeah, and I found a better way of boiling the campanelle - we have a metal plate with holes in the middle that's supposed to be used in the steam cooker for rice - I took that, flipped it upside down, and put it in the pot. Using that meant the pasta didn't stick to the pot, since there was sufficient room for the water to boil and move the heavy pasta.
For my own record: that makes enough sauce to decently cover about 2/5 lb of uncooked campanelle. YMMV with more or less meatballs.....