Veggie-Packed Bolognese

Veggie-Packed Bolognese


"Please everyone during the dinner hour with this Veggie-Packed Bolognese, chock full of fresh vegetables and hearty meat sauce."
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35 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt.
  2. Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer.
  3. Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently.
  4. Cook pasta according to package directions. Remove from heat and drain well.
  5. Stir the pasta into the Meat Sauce mixture in the skillet.
  6. Serve topped with Parmesan.


  • Customize it:
  • This dish can be uniquely crafted for each season. In summer use yellow squash, sweet bell peppers or chopped fresh tomatoes. For fall pick up leeks and acorn squash. Winter? Try butternut squash and cauliflower. And in the spring look for tender onions and young carrots.


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