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Penne Meatball and Vegetable Marinara
Recipes
Penne Meatball and Vegetable Marinara
4 servings
30 minutes total

Ingredients

  • 1 (10-oz) bag frozen cut leaf spinach
  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 (14-oz) bag frozen homestyle beef Italian meatballs
  • 1 package sliced peppers and onions (12–14 oz)
  • 8 oz presliced baby portabellas
  • 1 (24-oz) jar pasta sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (0.75-oz) package fresh basil, finely chopped
  • 4 tablespoons ricotta cheese

Prep

    • Bring water to boil for pasta.

Steps

    1. Microwave spinach following package instructions; drain well and reserve. Cook penne following package instructions (reserve ½ cup pasta water when draining).
    2. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Pour oil in pan, then stir in meatballs; cook and stir 2–3 minutes or until browned on all sides. Add peppers and onions; cook and stir 2–3 minutes or until vegetables soften.
    3. Add mushrooms to pan and cook 3 minutes, then stir in sauce, garlic powder, salt, and pepper. Reduce heat to low; cook and stir 4–6 minutes or until sauce is hot and meatballs are 160°F.
    4. Add cooked pasta, reserved ½ cup pasta water, and reserved spinach to pan; cook and stir 1–2 more minutes until heated through. Chop basil.
    5. Serve garnished with 1 tablespoon ricotta, and fresh basil.

Amount per ¼ recipe serving: Calories 720, Total Fat 34g, Sat Fat 11g, Trans Fat 0.5g, Chol 80mg, Sodium 1570mg, Total Carb 73g, Fiber 4g, Sugars 15g, Protein 33g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 35%