Spaghetti & Meatballs

By michelle1026

580 calories per serving / 8 servings

Ingredients

• 28 oz tomato puree
• 1/4 cup dry red wine (or water if you prefer)
• 8 oz yellow onion (diced)
• 8 oz green bell pepper (diced)
• 8 oz yellow bell pepper (diced)
• 8 oz red bell pepper (diced)
• 8 oz carrots (peeled & diced)
• 2 medium zucchini (1/4 inch slices then halved)
• 4 oz mushrooms (sliced or diced)
• 2 tsp dried basil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp dried rosemary
• 2 pkgs mild Italian style meatballs (24 total)
• 16 oz thin spaghetti

Details

Servings 8

Preparation

Step 1

Empty tomato puree into large crock pot. Scrape out excess. Use red wine (or water) to rinse the can. Pour into crock pot. Add all diced veggies to crock pot. Stir to coat them in sauce. Add the seasonings. Stir well. Turn on high for 4 hours.

Preheat oven to 375 degrees. Line a baking sheet with foil. Place meatballs on the foil-lined baking sheet. Cook for 30-minutes. Remove from oven. Stir into the sauce during the last hour of cooking.

During the last 30 minutes of cooking: Prepare pasta as directed to preference.