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–+ servings
Servings10 cups

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium red onion diced
  • 1 tablespoon garlic diced
  • 1 can 15 oz tomato sauce
  • 1 can 14.5 oz diced tomatoes
  • 1 small can 6 oz tomato paste
  • 1 jar 24 oz Marinara sauce (any brand)
  • 3 carrots 6-inch, sliced
  • 2 celery stalks 6-inch, sliced
  • 4 ounces mushrooms sliced
  • 1 medium red bell pepper seeded and cut into chunks
  • 1 cup fresh basil leaves
  • 1/2 cup low-fat cottage cheese
  • Salt and pepper to taste

Instructions

  • Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat.
  • Add the diced red onion and sauté until softened, about 3-4 minutes.
  • Stir in the diced garlic and sauté for another 1-2 minutes until fragrant.
  • Add the tomato sauce, diced tomatoes, tomato paste, and marinara sauce to the pan, stirring to combine.
  • Toss in the sliced carrots, celery, mushrooms, and bell pepper. Stir well.
  • Lower the heat and let the sauce simmer for 20-30 minutes, until the vegetables are tender.
  • Transfer the mixture to a power blender along with the basil leaves and cottage cheese. Blend on high until the sauce is smooth and creamy.
  • *Tip: This recipe yields 10 cups of sauce. You can save leftovers for future meals!*
  • Season with salt and pepper to taste.
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