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Cook mafalda according to package directions; drain. In a large saucepan combine undrained stewed tomatoes, tomato sauce, red wine, dry onion soup mix, oregano and pepper. Stir in meatballs. Bring mixture to boiling over medium heat. Stir in pasta.
Spoon mixture into an ungreased 9-by-13-inch baking dish. Bake, covered, in a 350°F oven for 20 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts.