Vegetarian Spaghetti
Recipe: #21990
December 04, 2015
Categories: Sunday Dinner, Slow Cooker, Vegetarian, Fresh Tomatoes, more
"I found this recipe when joining a crock pot recipe group on yahoo."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (490.9 g)
- Calories 351
- Total Fat - 6.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 16.4 mg
- Sodium - 837.8 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 4.6 g
- Sugars - 10.2 g
- Protein - 20.1 g
- Calcium - 324.9 mg
- Iron - 3.7 mg
- Vitamin C - 57.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
Step 2
In 1/2-inch crosswise slices, cut zucchini. Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
Step 3
Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture. Cover and cook on low for 4-6 hours or until vegetables are tender.
Step 4
Before ready to serve, cook spaghetti according to the package directions and drain well.
Step 5
Top each serving of spaghetti with the vegetable sauce mixture. Sprinkle with grated mozzarella cheese and serve immediately.
Tips
- Crock Pot
2 Reviews
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