Spaghetti With Faux Bolognese Sauce Recipe serves: 4
Prep Time 20 Minutes
Cook Time 10 Minutes

Nutritional Information

Amount Per Serving
Calories 550
Calories From Fat 120
% Daliy Value*
Total Fat 13 Grams
Saturated Fat 4 Grams
Trans Fat 0 Grams
Cholesterol 15 Milligrams
Sodium 1200 Milligrams
Total Carbohydrate 88 Grams
Dietary Fiber 14 Grams
Sugars 20 Grams
Protein 24 Grams
Vitamin A 50 Percent
Vitamin C 110 Percent
Calcium 30 Percent
Iron 35 Percent

Spaghetti With Faux Bolognese Sauce


  • 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


  1. Pulse garbanzo beans until they are coarsely chopped in food processor; set aside.
  2. 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.

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