Vegetable potato topper

Yield: 4 Servings

Measure Ingredient
2 cups Prego Traditional Spaghetti Sauce
1 small Green pepper, chopped (about
\N \N 1/2 cup)
⅓ cup Grated Parmesan cheese
1 \N Bag (16 oz.) frozen vegetable combination
\N \N (broccoli,cauliflower and carrots)
4 \N Hot baked potatoes, split
½ cup Shredded mozzarella cheese 2 ounces


In 3 qt. saucepan, combine spaghetti sauce, pepper and Parmesan cheese; stir in frozen vegetable combination (broccoli, cauliflower, carrots). Over medium high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until vegetables are tender-crisp.

Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves. Yield: 4 cups sauce or 4 side dish servings. Prep Time: 10 minutes Cook Time: 20 minutes *Tip: You can also add ½ cup chopped pepperoni to spaghetti sauce before cooking.

Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 11, 1999

Similar recipes