Eloise's meatless spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Spaghetti -; (12 oz) |
| 1 | tablespoon | Garlic powder; optional |
| 1 | large | Yellow onion; diced |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Dried oregano |
| 1 | tablespoon | Dried basil |
| 1 | tablespoon | Dried parsley flakes |
| 1 | can | Stewed tomatoes -; (14 1/2 oz) |
| 1 | can | Diced tomatoes; (14 1/2 oz) |
| 1 | Jar Spaghetti sauce -; (14 1/2 oz) | |
| (Eloise Mayer uses Prego sauce) | ||
| ½ | cup | Shredded mozzarella cheese |
| ½ | cup | Shredded American or Swiss cheese |
| 1 | tablespoon | Granulated sugar; optional |
| Parmesan cheese; optional | ||
Directions
Cook spaghetti in large pot according to package directions, adding garlic powder to the boiling water. When done, drain, then blanch in hot water.
Return to pot; set aside. Saute onion in olive oil in large, heavy skillet until lightly browned. Add oregano, basil and parsley flakes. Saute for 2 minutes. Add tomatoes and spaghetti sauce. Cook until heated through and flavors meld, about 10 minutes. Mix spaghetti with sauce. Add shredded cheeses; place over medium heat and cook until cheese has completely melted and spaghetti is heated through, about 15 minutes. Add sugar to Parmesan cheese; sprinkle over spaghetti. Serve with salad and Italian bread. Yield: 6 to 8 entree servings; 12 to 16 side-dish servings.
Tester's note: The sauteed spices give this dish its wonderful flavor. And the parsley-covered tomatoes almost give the appearance of meat.
Recipe Source: St. Louis Post-Dispatch - 02-16-1998 From Sister Mayer Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.