Bolognese-Veggie Pasta Recipe

Name: Bolognese-Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups tri-colored rotini pasta, uncooked; 1 lb. extra-lean ground beef; 1/2 cup chopped onions; 4 cloves garlic, minced; 1/4 lb. fresh mushrooms, chopped; 1 small carrot, shredded; 1 small zucchini, chopped; 2 cups spaghetti sauce; 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping; 1/3 cup chopped fresh basil

Servings: persons

3 cups tri-colored rotini pasta, uncooked
1 lb. extra-lean ground beef
1/2 cup chopped onions
4 cloves garlic, minced
1/4 lb. fresh mushrooms, chopped
1 small carrot, shredded
1 small zucchini, chopped
2 cups spaghetti sauce
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/3 cup chopped fresh basil

1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, brown meat with onions and garlic in large nonstick skillet on medium-high heat.
3
Add remaining vegetables; cook 5 min., stirring occasionally.
4
Stir in spaghetti sauce.
5
Bring to boil; cover.
6
Simmer on low heat 5 min.
7
Drain pasta.
8
Add to sauce in skillet; mix well.
9
Remove from heat.
10
Stir in grated topping and basil.

1019

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups tri-colored rotini pasta, uncooked, 1 lb. extra-lean ground beef, 1/2 cup chopped onions, 4 cloves garlic, minced, and more.

Yes, Bolognese-Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bolognese-Veggie Pasta

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