This Spinach and Mushroom Marinara is simple, comes together really quickly, and the results are delicious! Serve it with or without meatballs.
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 4 cups fresh baby spinach, finely chopped
- 8 ounces white mushrooms washed and chopped or sliced
- 2 cloves garlic, minced
- 2 14-ounce cans diced tomatoes or 1 quart home-canned tomatoes
- 2 14-ounce can tomato sauce
- 1 tablespoon sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 to 1 1/2 pounds cooked meatballs, optional
- salt and pepper to taste
- 1 pound hot cooked spaghetti (or pasta of your choice)
- In a large skillet heat the olive oil over medium-high heat. Add the onion, chopped spinach, and mushrooms and cook until the onion is soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes and the tomato sauce as well as the sugar and all of the seasoning.
- Stir to combine and cook over medium heat, stirring often, until the sauce thickens slightly, about 15 minutes. If you are going to add precooked meatballs, do that now. Cook until the meatballs are hot all the way through.
- Salt and pepper to taste and then serve over hot cooked pasta with grated Parmesan.
- This spinach and mushroom marinara is excellent without the addition of meatballs, but the meatballs also make it really fun.
- You could also use store-bought precooked meatballs and that adds no extra work on your part (I toss them in frozen too)
- Not a mushroom fan? Chop them up nice and small and I promise you won’t even know they are in there. And if you have kids in the kitchen, mushroom chopping is a great job for them.
- Category: Dinner
- Method: Stove-Top
- Cuisine: Italian
- Calories: 454
- Sugar: 11.8g
- Sodium: 615.2mg
- Fat: 16g
- Carbohydrates: 60.9g
- Protein: 18.7g
- Cholesterol: 37.7mg
Keywords: Pasta, Meatballs, Mushrooms, Spinach