Recipes
Penne Meatball and Vegetable Marinara
4 servings
30 minutes total
Shopping list
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
- Microwave spinach following package instructions; drain well and reserve. Cook penne following package instructions (reserve ½ cup pasta water when draining).
- 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.
- 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.
- 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.
- 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%