Soy Meatball & Zucchini Rigatoni with RAGÚ Homestyle

Soy Meatball & Zucchini Rigatoni with RAGÚ Homestyle
Our little homegrown veggie garden is located in the front yard, so it is a source of pride for our family as the neighbors walk by.  Passerbys often ask what we are growing and my teen daughter beams when she shows them our bounty of huge zucchini that is coming up right now.

Teens don’t often get excited about much, so…Yeah! #ParentingWin!

Planting the organic heirloom starters.

The other bonus of having a garden, is that my family wants to eat every single thing that it produces!

As to not have veggie burnout, we have been extremely creative with our zucchini recipes as of late. I’ve created this easy Rigatoni recipe using RAGÚ Homestyle Thick and Hearty Traditional Sauce and it’s been a hit with everyone.

It’s busy afterschool with sports and homework, so I do my pre-prep during the day on my vegetarian meatballs and then everything cooks up quickly when it’s time to eat.

I love using RAGU Homestyle because it’s not made with any artificial flavors, artificial colors or high fructose corn syrup. Just like I have put a lot of effort into my garden, Ragu puts a lot of effort into their sauces as they peel, chop and simmer their ingredients and use a special blend of herbs (basil, fennel, oregano and black pepper) to layer and build the flavor.

You will need:

  • 1 package of Gimme Lean Soy Hamburger (or similar product)
  • 2 tablespoons olive oil or canola oil
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup diced parsley
  • 1/2 cup shredded Parmesan
  • 1 box of Rigatoni noodles
  • 1 jar of RAGU Homestyle – I used Thick & Hearty Traditional, but any variety of RAGU would work great!
  • Salt and pepper to taste

How to prepare:

Cook pasta per instructions on the pasta box. Drain and combine hot noodles with 1 jar of RAGU Homestyle Thick and Hearty Traditional Sauce

To make the vegetarian meatballs:

Combine the soy hamburger in a bowl with breadcrumbs, Parmesan and parsley. Using your clean hands, mix everything and put aside until you are ready to form meatballs.

Over a hot skillet with some vegetable oil or olive oil, add small formed meatballs no bigger than a quarter in diameter. Brown on at least two sides and then add the zucchini.

Squeeze fresh lemon juice over the vegetables and soy meatballs. Season with salt and pepper.

When zucchini is tender, gently stir in the meatballs and zucchini into the pasta with the RAGU Homestyle Thick and Hearty Traditional Sauce already mixed in. The sauce is so thick it will mix around the veggies and meatballs as well!

Sprinkle on more Parmesan cheese and fresh basil and serve!

Thank you to Ragu for sponsoring today’s post and inspiring me pass on my family traditions.

Get other amazing RAGU Homestyle recipes and ideas by clicking here

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