Ingredients
- 1 cup fresh button or cremini mushrooms, quartered
- ½ cup thinly sliced sweet onion
- 0.33 cup thin bite-size strips red or yellow sweet pepper
- 6½ refrigerated Italian-style cooked turkey meatballs
- 8 oz can no-salt-added tomato sauce
- 2 Tbsp. no-salt-added tomato paste
- 1 tsp. dried Italian seasoning, crushed
- 2 cloves garlic, minced
- 1½ oz dried multigrain spaghetti
- Fresh basil leaves (optional)
How to Make It
- In a 1½- or 2-quart slow cooker combine mushrooms, onion, and sweet pepper. Top with meatballs. In a small bowl combine tomato sauce, tomato paste, Italian seasoning, and garlic. Pour over all in cooker.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours. If no heat setting is available, cook for 3 to 3-½ hours.
- To serve, cook spaghetti according to package directions; drain. Divide spaghetti between serving plates. Top with meatball mixture. If desired, garnish with basil.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 357 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 3 g 15% |
Trans Fat g |
Cholesterol 91 mg 30% |
Sodium 435 mg 7% |
carbohydrates 37 g 28% |
Dietary Fiber 8 g 21% |
Sugars 13 g 14% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |