Meatball Buffet

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   1.

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   Boil the pastas separately, cooking each according to package instructions.

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   When done, drain both of them and keep them warm in separate bowls.

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   2.

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   Thaw the meatballs and heat thoroughly according to package instructions.

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   Keep warm.

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   3.

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   For the Red Pepper-Cheese sauce: Puree the red peppers and the juice from the jar in a blender.

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   Warm and melt the Velveeta on the stove over low heat.

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    Once the cheese is melted, blend in the pureed red peppers.

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    4.

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    For the Creamy Marinara: Warm the spaghetti sauce on the stove over medium heat.

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    Once its hot, remove from heat and blend in the sour cream.

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    5.

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    For the Mustard-Currant sauce: Warm the currant preserves on the stove over low heat until melted.

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    Then blend in the mustard.

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    6.

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    Serve pasta topped with meatballs, sauce of choice and desired toppings.

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    I used the toppings listed above.

* Per serving · 4 servings · Values may vary.