Add vegetable stock, onion, and garlic to a large stockpot. Healthy sauté for 1-2 minutes, then stir in mushrooms and spinach, cooking for another 3-4 minutes or until spinach wilts.

Add pumpkin seeds to a food processor and pulse until coarsely ground. Add cooked mushroom mixture, half the lentils, oregano, marjoram and basil. Pulse until the mixture just starts to come together. Add puréed mixture to a large bowl along with remaining beans, rice and pepper. Stir until combined.

Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a parchment lined baking sheet. Bake veggie balls for about 20-30 minutes or until heated through and crisp on the outside. Once cooked add to a medium stock pot with pasta sauce on medium heat for 3-4 minutes or until warmed.

In the meantime, cook pasta according to package directions. Drain well. Toss meatballs and sauce with pasta and serve, garnishing with a little parsley.