Yield: 6 servings
|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 \N||Jar Spaghetti sauce -; (14 1/2 oz)|
|\N \N||(Eloise Mayer uses Prego sauce)|
|½ cup||Shredded mozzarella cheese|
|½ cup||Shredded American or Swiss cheese|
|1 tablespoon||Granulated sugar; optional|
|\N \N||Parmesan cheese; optional|
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.