Eloise's meatless spaghetti

6 servings

Ingredients

QuantityIngredient
1packSpaghetti -; (12 oz)
1tablespoonGarlic powder; optional
1largeYellow onion; diced
2tablespoonsOlive oil
1tablespoonDried oregano
1tablespoonDried basil
1tablespoonDried parsley flakes
1canStewed tomatoes -; (14 1/2 oz)
1canDiced tomatoes; (14 1/2 oz)
1Jar Spaghetti sauce -; (14 1/2 oz)
(Eloise Mayer uses Prego sauce)
½cupShredded mozzarella cheese
½cupShredded American or Swiss cheese
1tablespoonGranulated 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@...

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