Pasta with Veggieballs

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  • Makes: 4 servings
  • Makes: about 3/4 cup pasta mixture and 4 veggieballs each
  • Prep: 25 mins
  • Chill: 30 mins
  • Bake: 10 mins 425°

Pasta with Veggieballs

Directions

  1. Preheat oven to 425 degrees F. In a large skillet cook fennel in hot oil over medium heat for 2 minutes. Add mushrooms, eggplant, and garlic. Cook for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
  2. Line a baking sheet with foil; set aside. In a large bowl combine eggs, 1/2 cup panko, cheese, 1 tablespoon fresh or 1 teaspoon dried oregano, salt, and pepper. Stir in cooked vegetables. Cover and chill for 30 minutes.
  3. Place 3/4 cup panko in a shallow dish. Using floured or damp hands, shape vegetable mixture into sixteen 1 1/2-inch veggieballs. Roll veggieballs in panko to coat. Arrange on the prepared baking sheet. Lightly coat tops with cooking spray. Bake for 10 to 12 minutes or until heated through and starting to brown.
  4. Meanwhile, cook pasta according to package directions; drain. Using paper towels, wipe out skillet used to cook vegetables. In the skillet heat and stir spaghetti sauce over medium-low heat just until boiling. To serve, divide cooked pasta among shallow serving bowls. Top with spaghetti sauce and veggieballs. If desired, sprinkle with additional fresh oregano.
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Nutrition Facts (Pasta with Veggieballs)

  • Per serving:
  • 367 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 98 mg chol. ,
  • 636 mg sodium ,
  • 55 g carb. ,
  • 8 g fiber ,
  • 10 g sugar ,
  • 16 g pro.
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