Veggie Spaghetti

Veggie Spaghetti

10

"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

servings 729 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 729 kcal
  • 36%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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

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 ...

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 ...

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

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

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 tomat...

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 wou...

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

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.

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 ...

I added italian seasoning and garlic to tomato mixture. Loved it. Will definately make this over and over