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Marinara Sauce

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Marinara Sauce

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 10 minute(s)
1 can (15 oz.) chick peas or garbanzos, rinsed and drained
1 Tbsp. Bertolli® Classico™ Olive Oil
1 large red bell pepper, chopped
1 jar (24 oz.) Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
3/4 cup cubed part-skim mozzarella cheese (about 3 oz.)
8 ounces whole grain spaghetti, cooked and drained
2 Tbsp. grated Parmesan cheese

Pulse garbanzo beans until they are coarsely chopped in food processor; set aside.

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pepper, stirring occasionally, 4 minutes or until softened. Add beans and cook, stirring occasionally, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 4 minutes or until heated through. Stir in mozzarella cheese, and let stand 1 minute. To serve, spoon sauce over hot pasta, then sprinkle with Parmesan cheese.

Nutrition Information per serving
Calories 550, Calories From Fat 120, Saturated Fat 4g, Trans Fat 0g, Total Fat 13g, Cholesterol 15mg, Sodium 1200mg, Total Carbohydrates 88g, Sugars 20g, Dietary Fiber 14g, Protein 24g, Vitamin A 50%, Vitamin C 110%, Calcium 30%, Iron 35%