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The recipe box


Whole wheat pasta with marinara sauce

Use this recipe to make homemade spaghetti sauce. It is easy, tasty, and much healthier than jarred sauces.

Number of servings: 8 cups
Serving size: 1 cup


1 pound uncooked whole wheat pasta

1 tablespoon olive oil

1 medium onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 28-ounce can crushed tomatoes

1 tablespoon Italian seasoning

4 cloves garlic, minced

1 teaspoon salt

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped


Time needed: 15 minutes preparation; 25 minutes cook time

  1. Cook pasta according to the package directions.
  2. Heat oil in a pan and add onions, carrots, and celery. Stir occasionally until the onions are browned.
  3. Add the tomatoes, Italian seasoning, garlic, and salt. Cook until thickened.
  4. Drain the pasta. Serve the cooked sauce over pasta.
  5. Garnish with cheese and parsley.

Nutritional information

Calories 280
Total Fat: 4 g
Saturated Fat: 1 g
Sodium: 514
Total Carbohydrate: 53 g
Dietary Fiber: 7 g
Protein: 12 g

Allergens: Wheat, Dairy

Tips and variations

Add cooked ground beef or turkey for additional protein.

Serve this dish with a garden side salad.

Freeze the leftover sauce.


This was adapted from the United States Department of Agriculture’s Fresh Tomato Sauce (no date; What’s Cooking? USDA Mixing Bowl; retrieved from

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