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VEGETARIAN SPAGHETTI
1 envelope spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 C. 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 lb. uncooked spaghetti
1/4 lb. mozzarella cheese, grated
In slow cooker, 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. Makes
6 servings.
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