Vegetable Spaghetti Al Forno Recipe

Name: Vegetable Spaghetti Al Forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. zucchini chunks; 1 c. sliced celery; 1 c. sliced fresh mushrooms; 1 pkg. Kraft Tangy Italian style spaghetti dinner; 1 lb. Ricotta cheese; grated Parmesan cheese; 1 c. sliced onion; 1 c. thinly sliced carrots; 3 Tbsp. margarine; 1 (8 oz.) can tomato sauce; 2 c. shredded Mozzarella cheese

Servings: persons

1 1/2 c. zucchini chunks
1 c. sliced celery
1 c. sliced fresh mushrooms
1 pkg. Kraft Tangy Italian style spaghetti dinner
1 lb. Ricotta cheese
grated Parmesan cheese
1 c. sliced onion
1 c. thinly sliced carrots
3 Tbsp. margarine
1 (8 oz.) can tomato sauce
2 c. shredded Mozzarella cheese

1
Prepare spaghetti according to directions.
2
Saute vegetables in margarine just until crunchy, beginning with carrots and celery (they take longer), then add remaining vegetables.
3
In 9 x 13-inch Pyrex pan, layer half the spaghetti, dot with half the Ricotta and spread half the vegetable mix on top and half the Mozzarella. Repeat layers.
4
Sprinkle with Parmesan cheese.
5
Bake at 350u00b0 for 30 minutes.
6
Let stand 5 minutes before serving.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. zucchini chunks, 1 c. sliced celery, 1 c. sliced fresh mushrooms, 1 pkg. Kraft Tangy Italian style spaghetti dinner, and more.

Yes, Vegetable Spaghetti Al Forno falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Spaghetti Al Forno

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