Roasted Veggie Marinara Sauce

By making your own marinara from scratch, you can feel good about all of the extra veggies hidden in the sauce your kids will never know about!

Ingredients

• 1 can crushed tomatoes (28 oz)
• 1 cup mushrooms, chopped
• 1 cup zucchini, chopped
• 5 garlic cloves
• 1/2 onion, chopped
• 2 Tablespoons olive oil, divided
• 1 Tablespoon red wine vinegar
• 1 Tablespoon dried parsley
• 1 Tablespoon dried basil
• Salt and pepper to taste

To make the whole dish:

• 1 lb lean ground beef
• 16 oz pasta of your choosing (I used Banza chickpea pasta)
• 1 cup chopped baby spinach

Directions

1. Preheat oven to 400 and line baking sheet with tin foil.
2. Place mushrooms, zucchini, garlic, and onion on pan. (veggies do not need to be finely chopped, as they will be blended after being roasted)
3. Drizzle with 1 Tablespoon olive oil and season with salt and pepper to taste.
4. Roast in oven for 15-20 minutes, or until all veggies have browned.
5. Allow vegetables to cool.
6. In a large blender, add crushed tomatoes, remaining olive oil, vinegar, seasonings, and roasted veggies. Blend until smooth.
7. Cook ground beef, crumbling, until no longer pink. Add in sauce and spinach. Simmer for about 10 minutes, stirring occasionally.
8. Meanwhile, cook pasta according to package instructions.
9. Drain pasta and mix with sauce. Serve immediately or allow to cook completely before storing in fridge and serving up to 3 days later.