VEGGIE SPAGHETTI
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 ...
Provided by Nancy R
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.
- 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.
- 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.
- Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.
- Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 71.7 g, Cholesterol 63.5 mg, Fat 42.4 g, Fiber 5 g, Protein 16.9 g, SaturatedFat 15.1 g, Sodium 967.7 mg, Sugar 8.6 g
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