Yield: 4 Servings
|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