Vegetarian Spaghetti

Ingredients:
  • 1 envelope spaghetti sauce mix
  • 1 - 8 oz. can tomato sauce
  • 1 cup water
  • 4 zucchini
  • 1 small eggplant
  • 1 small green pepper, cut into 1-inch cubes
  • 3 medium tomatoes, cut into small wedges
  • 1/2 tsp salt
  • 1/2 lbs uncooked spaghetti
  • 1/4 lbs mozzarella cheese, grated
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Preparation:

In crockpot, 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 pepper, tomatoes and salt to spaghetti sauce. Cover and cook on LOW for 4 to 6 hours or until vegetables are tender.

Meanwhile, cook spaghetti according to package directions; drain well. When ready to serve, top each serving of spaghetti with vegetable-sauce mixture. Sprinkle with cheese.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000






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