Vegetable Spaghetti

1 pkg. spaghetti sauce mix
1 can tomato sauce (8 oz.)
1 c. water
4 zucchini, cut into 1/2″ slices
1 sm. eggplant, peeled and sliced thinly, then cut each slice into quarters
1 sm. green bell pepper, cut into 1″ cubes

3 med. tomatoes, cut into wedges
1/2 tsp. salt
1/2 lb. uncooked spaghetti
1/4 lb. Mozzarella cheese, shredded

In Crockery Pot, mix dry spaghetti sauce mix with tomato sauce and water. Add zucchini, eggplant, green bell pepper, tomatoes, and salt to spaghetti sauce. Cover and cook on low for 4 to 6 hours or until vegetables are tender. In the 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.

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