Veggie Spaghetti Recipe -

Veggie Spaghetti

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"Both kids and adults like this one. You probably have most of the ingredients in your pantry already...and if you don't have cream, use 2 cups of milk. A great dish to freeze and serve at a later time. If you like a spicier tomato sauce, feel free to add your own Italian spices: garlic, basil, oregano, green pepper, etc ..."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.
  2. Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.
  3. In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.
  4. Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.
  5. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2003

This is a very good dish to take to a friend in need. A salad and bread give them a full meal.

Most Helpful Critical Review
Oct 31, 2002

Although I enjoyed this recipe, my family had mixed reviews. My husband said it was good but not something he would want on a regular basis. My kids, 4 and 7, had a problem with the fact that it was pink. My 7 year old said that it actually tasted pretty good anyway. I added italian seasoning and garlic to the tomatoes while they were simmering for more flavor.


11 Ratings

May 01, 2008

This is delicious!I added Garlic with the onoin, and also more veggies than just the musrooms and tomatoes. We will make this again.

Jul 26, 2006

This didn't work out well for me at all. There wasn't enough sauce for 1 lb. of spaghetti, even though I added tomato juice before pouring it in. (NB: I also added oregano and basil to the tomato sauce and nutmeg to the white sauce, so they smelled and tasted good.) The spaghetti, though slightly undercooked, still got mushy in a 335 degree oven for 25 mins. (lower and less than the recipe called for). I like the layered idea and may try it again, but I'll use a thicker pasta (e.g. mostaccioli or penne) and make more of both sauces.

Apr 17, 2006

I found that the following was needed to make it excellent. Bulb of garlick sliced, 1.5 cups of cheddar cheese to the sauce, 8 slices of bacon, fresh mushrooms in lieu of tined ones. Then it would get 5 stars.

Oct 17, 2003

made this meal for my family, all truely enjoyed it! thanks so much

Oct 17, 2003

I tried to cut the recipe in half. On the whole we liked it. The family vote was next time more tomatoes, less olives, and add some chicken. So we will try it again.

Aug 27, 2008

Just the simple recipe I was looking for. I was running low on groceries & had to feed my family of 5. Didn't have mushrooms or olives, but I added garlic and Italian spices. I even threw in a mozzarella cheese stick I pulled apart. Everyone loved it, even my picky eater!


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  • Calories
  • 729 kcal
  • 36%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 968 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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