Mushrooms and Zucchini Bolognese with Italian Style Meatballs
A hearty sauce filled vegetables and made easy with jar pasta sauce. Add meatballs and pour over a bed of spaghetti for a delicious pasta dinner.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Pasta
Cuisine: Italian
Servings: 4 servings
Calories: 436kcal
- 2 tablespoons vegetable oil
- 1/2 cup white onion , chopped
- 2 cups white mushrooms , sliced
- 1/2 cup white wine
- 1 zucchini , cubed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 23 oz jar New Homestyle Ragu sauce, roasted garlic flavor
- 8 pre-cooked frozen Italian style meatballs, , thawed
- 1 tablespoons fresh parsley , roughly chopped
- 1/2 pound spaghetti , cooked according to box instructions
In a large pan, heat oil over medium high heat.
Saute onion until translucent, about 2 minutes. Add mushrooms and let cook for about 2-3 minutes, stirring occasionally. Add the wine, zucchini, salt and pepper. Stir and let simmer for an additional 10 minutes.
Stir in the sauce and the meatballs. Let it simmer for about 10 minutes more. Add the fresh parsley.
Serve warm over a bed of cooked spaghetti. Top with Parmesan cheese, if desired.
Calories: 436kcal | Carbohydrates: 57g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 1173mg | Potassium: 1077mg | Fiber: 6g | Sugar: 12g | Vitamin A: 888IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 3mg