Homemade Vegetable Spaghetti With Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 oz Ronzoni, Healthy Harvest Spaghetti 2 cup, chopped or sliced Red Ripe Tomatoes 1 serving 1 Med. Green Bell Pepper 1 cup, chopped Onions, raw 1 cup Spaghetti/Marinara Sauce (tomato sauce) 6 oz Meatballs, Frozen 10 tbsp Parmesan Cheese, shredded 2 serving 2 tsp Italian Seasoning (by JULIE1933) 1 tsp Garlic powder
Cook spaghetti until tender. In a separate pan, add onion, green pepper, tomato, seasoning and garlic powder. Cook until tender. Add meatballs. Cook until they are no longer frozen (about 7 minutes). Add 1 cup of spaghetti/marinara sauce. (You only need 1 cup of sauce because the tomatoes you cooked produce a watery tomato juice.) Place pasta into a large serving dish. Sprinkle shredded Parmesan cheese over the pasta (while it's still hot.) Pour sauce with meatballs over pasta. Enjoy!
Serving Size: makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user THEPIX.
Serving Size: makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user THEPIX.
Nutritional Info Amount Per Serving
- Calories: 1,705.7
- Total Fat: 58.3 g
- Cholesterol: 136.0 mg
- Sodium: 2,795.9 mg
- Total Carbs: 240.8 g
- Dietary Fiber: 39.1 g
- Protein: 80.9 g
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