Vegetarian “Meatless” Meatballs & Spaghetti

Ingredients

• 1 lb Collezione Spaghetti
• 2 tbsp extra virgin olive oil
• 1 jar Vero Gusto Tomato & Basil sauce
• 8 oz white mushroom, finely chopped
• 8 oz portabella mushroom, finely chopped
• 8 oz shitake mushrooms, finely chopped
• 4 garlic cloves, minced
• 1/2 cup onion, minced
• 1/2 cup oats
• 1 cup panko breadcrumbs
• 1 egg
• 1/2 cup Parmigiano
• 1/4 cup parsley, chopped
• 1 tbsp oregano, chopped
• Salt and pepper to taste

Directions

1. Preheat oven to 425° F.
2. Mix mushrooms with 1/2 of the garlic, oats, breadcrumbs, oregano, egg, 1/2 of the cheese and 1/2 of the parsley.
3. Using a 2" scoop, scoop mushroom mixture onto a sheet tray coated with non-stick cooking spray. Bake for 8-10 minutes.
4. Meanwhile, bring a pot of water to a boil and cook Spaghetti 1 minute less than package directions.
5. In a skillet over low-medium heat add oil, garlic and onion. Sauté for 2-3 minutes or until translucent. Add sauce and bring to a simmer. Add “meatballs” to sauce.
6. Drain pasta, add to the sauce and toss. Garnish with remaining cheese and parsley.