Vegetarian Spaghetti Recipe

Name: Vegetarian Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 ounces spaghetti sauce mix, packet; 1 (8 ounce) can tomato sauce; 1 cup water; 4 zucchini; 1 small eggplant; 1 small green pepper, cut into 1-inch cubes; 3 medium tomatoes, cut into small wedges; 1/2 teaspoon salt; 1/2 lb spaghetti, uncooked; 1/4 lb mozzarella cheese, grated

Servings: persons

1 1/4 ounces spaghetti sauce mix, packet
1 (8 ounce) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1-inch cubes
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb spaghetti, uncooked
1/4 lb mozzarella cheese, grated

1
To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
2
In 1/2-inch crosswise slices, cut zucchini.
3
Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
4
Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
5
Cover and cook on low for 4-6 hours or until vegetables are tender.
6
Before ready to serve, cook spaghetti according to the package directions and drain well.
7
Top each serving of spaghetti with the vegetable sauce mixture.
8
Sprinkle with grated mozzarella cheese and serve immediately.

120

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 10 ingredients. The key ingredients include: 1 1/4 ounces spaghetti sauce mix, packet, 1 (8 ounce) can tomato sauce, 1 cup water, 4 zucchini, and more.

Yes, Vegetarian Spaghetti 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.

Vegetarian Spaghetti

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