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Sausage and Veggie Spaghetti

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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A spaghetti supper for four can be on the table in 20 minutes with this simple, delicious recipe.
Created Sep 8, 2011
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  • 8 oz uncooked spaghetti
  • 1 lb bulk Italian pork sausage
  • 1 medium onion, chopped (1/2 cup)
  • 1 large yellow bell pepper, cut into strips
  • 1 medium zucchini, sliced
  • 1 jar (14 oz) tomato pasta sauce (any flavor)
  • 1/2 cup shredded Parmesan cheese (2 oz)


  • 1
    Cook and drain spaghetti as directed on package.
  • 2
    Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
  • 3
    Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
  • 4
    To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.

Expert Tips

  • Tip 1
    Tip: Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
  • Tip 2
    Time-Saver: To shave minutes off your dinner preparation, keep frozen chopped onion on hand in the freezer.

Nutrition Information

No nutrition information available for this recipe
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