Vegetarian Spaghetti Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 package: Spaghetti sauce mix,
1: -inch cubes,
1: 8 oz. can tomato sauce,
3 medium: Tomatoes, cut into small
1 cup: Water,
Wedges,
4: Zucchini,
1/2 tsp: Salt,
1 small: Eggplant,
1/2 lbs: Uncooked spaghetti,
1 small: Green pepper, cut into
1/4 lbs: Mozzarella cheese, grated
Directions:
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and
water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant;
slice thinly, then cut each slice into quarters. Add zucchini,
eggplant, green peper, tomatoes, and salt to spaghetti sauce. Cover
and cook on low for 4 to 6 hours or until vegetables are tender. In
meantime, cook spaghetti according to package directions; drain well.
When ready to serve, top each serving of spaghetti with
vegetable-sauce mixture. Sprinkle with cheese. May be served as main
dish or as accompaniment to thinly sliced roast beef. *From the
Crockery Cookery Cookbook by Mable Hoffman* Submitted By MICHELLE
BRUCE On 01-28-95
Source from luhu.jp
water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant;
slice thinly, then cut each slice into quarters. Add zucchini,
eggplant, green peper, tomatoes, and salt to spaghetti sauce. Cover
and cook on low for 4 to 6 hours or until vegetables are tender. In
meantime, cook spaghetti according to package directions; drain well.
When ready to serve, top each serving of spaghetti with
vegetable-sauce mixture. Sprinkle with cheese. May be served as main
dish or as accompaniment to thinly sliced roast beef. *From the
Crockery Cookery Cookbook by Mable Hoffman* Submitted By MICHELLE
BRUCE On 01-28-95
Source from luhu.jp