veggie-spaghetti

Veggie Spaghetti

9 Reviews Add a Pic
Nancy R
Recipe by  Nancy R

“Both kids and adults like this one. You probably have most of the ingredients in your pantry already...and if you don't have cream, use 2 cups of milk. A great dish to freeze and serve at a later time. If you like a spicier tomato sauce, feel free to add your own Italian spices: garlic, basil, oregano, green pepper, etc ...”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.
  2. Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.
  3. In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.
  4. Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.
  5. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.

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Reviews (9)

Rate This Recipe
Carole
5

Carole

Although I enjoyed this recipe, my family had mixed reviews. My husband said it was good but not something he would want on a regular basis. My kids, 4 and 7, had a problem with the fact that it was pink. My 7 year old said that it actually tasted pretty good anyway. I added italian seasoning and garlic to the tomatoes while they were simmering for more flavor.

RLEPIR
4

RLEPIR

This is a very good dish to take to a friend in need. A salad and bread give them a full meal.

Miss Muffet
2

Miss Muffet

This is delicious!I added Garlic with the onoin, and also more veggies than just the musrooms and tomatoes. We will make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 729 cal
  • 36%
  • Fat
  • 42.4 g
  • 65%
  • Carbs
  • 71.7 g
  • 23%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Red Bowl Spaghetti

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Classico(R) Veggie Spaghetti