Please everyone during the dinner hour with this Veggie-Packed Bolognese, chock full of fresh vegetables and hearty meat sauce.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt.

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  • Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer.

  • Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently.

  • Cook pasta according to package directions. Remove from heat and drain well.

  • Stir the pasta into the Meat Sauce mixture in the skillet.

  • Serve topped with Parmesan.

Customize it:

This dish can be uniquely crafted for each season. In summer use yellow squash, sweet bell peppers or chopped fresh tomatoes. For fall pick up leeks and acorn squash. Winter? Try butternut squash and cauliflower. And in the spring look for tender onions and young carrots.

Nutrition Facts

312 calories; protein 11g; carbohydrates 55.2g; fat 6g; cholesterol 1.8mg; sodium 567.1mg. Full Nutrition
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