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 |
CJHARTLIN@...
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