Vegetable pasta-less spaghetti

Name: Vegetable pasta-less spaghetti Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Ricotta cheese fat-free 1 oz; Prego Veggie Smart smooth & simple italian sauce 1/2cup serving 5 serving; Prego Light Smart Traditional Italian Sauce 1/2cup serving 5 serving; Parmesan Cheese grated 4 tbsp; Low-Moisture Part-Skim Mozzarella Cheese 0.33 cup; Italian Style Meatballs-6 meatballs 4 serving; Eggplant fresh 1 eggplant unpeeled (approx 1-1/4 lb; Zucchini 3 cup sliced; Carrots cooked 4 carrot; garlic; fresh basil; oregano; garlic salt

Minutes to Cook: 40

Number of Servings: 6

Ingredients

Ricotta cheese, fat-free, 1 oz Prego Veggie Smart smooth & simple italian sauce 1/2cup serving, 5 serving Prego Light Smart Traditional Italian Sauce 1/2cup serving, 5 serving Parmesan Cheese, grated, 4 tbspLow-Moisture Part-Skim Mozzarella Cheese, 0.33 cup Italian Style Meatballs-6 meatballs, 4 servingEggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Zucchini, 3 cup, sliced Carrots, cooked, 4 carrot garlicfresh basiloreganogarlic salt

Directions

Combine pasta sauces and meatballs in large saucepan, bring to boil then simmer over low heat. Cut vegetables into long slices, sprinkle with garlic salt and grill until soft. Cut vegetables into cubes and add to pasta sauce. Add fresh basil, garlic and oregano to taste. Add Mozzarella and ricotta and stir just to combine. Sprinkle parmesan on top and cover, turn off heat and let sit for 5 minutes. Enjoy!

Serving Size: Makes 6 large portions

Number of Servings: 6

Recipe submitted by SparkPeople user MRSKELEAFIELDS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 363.8
Total Fat: 16.2 g
Cholesterol: 36.8 mg
Sodium: 1,187.1 mg
Total Carbs: 42.9 g
Dietary Fiber: 11.5 g
Protein: 16.0 g

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