Pasta with Garden Bolognese Sauce

Bolognese refers to a thick, robust tomato sauce enhanced with red wine. This one begins with a bottled pasta sauce.

Yield: 6 servings (serving size: 1 cup pasta, 1 cup sauce, and 1/4 cup cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.5g
  • Carbohydrate: 63.1g
  • Fiber: 7.9g
  • Cholesterol: 16mg
  • Iron: 3.6mg
  • Sodium: 210mg
  • Calcium: 240mg


  • 2 teaspoons olive oil
  • 2 cups shredded carrot
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 1 (26-ounce) bottle fat-free marinara sauce
  • 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  1. Heat oil in a large Dutch oven over medium-high heat. Add carrot, onion, celery, and peppers; sauté 10 minutes. Add mushroom, oregano, and garlic, and sauté 2 minutes. Add wine and marinara sauce; bring to a boil. Reduce heat, and simmer 20 minutes. Serve over ziti, and sprinkle with cheese.
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