Eloise's meatless spaghetti

Yield: 6 servings

Measure 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 \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@...

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