2 tbsp vegetable oil
2-1/2 c sliced yellow onions
2 c green pepper strips, seeds removed
2 c cleaned and sliced button mushrooms
6 Cloves fresh garlic, minced
1 (24-oz) jar prepared marinara sauce
2 tsp dried oregano leaves
1 lb FROZEN ITALIAN STYLE TURKEY MEATBALLS
8 oz uncooked linguine
1/4 c grated Parmesan cheese
Heat oil in a large skillet over medium heat. Cook and stir onions, green pepper and mushrooms about 5 minutes or until vegetables are tender.
Add garlic and cook only until garlic is fragrant, about 30-45 seconds.
Stir in marinara sauce and oregano. Bring to boil over medium heat.
Stir in meatballs. Return to boil. Immediately reduce heat to simmer; continue cooking 20 minutes or until meatballs are fully cooked (165 degrees F). Cover and keep warm.
Meanwhile, cook linguine according to package directions. Drain.
Place linguine in a large serving bowl. Pour marinara with meatballs over pasta. Sprinkle with cheese.
Serve with garlic bread.