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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 9.0 g
  • Cholesterol: 22.2 mg
  • Sodium: 434.3 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.3 g

View full nutritional breakdown of ratatouille style spagghetti calories by ingredient
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ratatouille style spagghetti

Submitted by: TRINAENO

Introduction

cook the pasta and drain. i like to break spaghetti in half. add 1tbsp olive oil and bring to hot. saute celery and carrots. you can add onion garlic or mushrooms at this point if you like them. once celery is slightly soft add sauce and cook til bubbly. in seperate baking small baking dish put cooked pasta on bottom evenly. top with sauce mixture. place thin sliced tomato and squash across top like you would place alot of peperoni on a pizza. sprinkle top with cheese. bake at 350 degrees for 10 minutes until cheese melts. let cool and serve.. cook the pasta and drain. i like to break spaghetti in half. add 1tbsp olive oil and bring to hot. saute celery and carrots. you can add onion garlic or mushrooms at this point if you like them. once celery is slightly soft add sauce and cook til bubbly. in seperate baking small baking dish put cooked pasta on bottom evenly. top with sauce mixture. place thin sliced tomato and squash across top like you would place alot of peperoni on a pizza. sprinkle top with cheese. bake at 350 degrees for 10 minutes until cheese melts. let cool and serve..
Number of Servings: 4

Ingredients

    premade spaghetti sauce
    whole wheat pasta
    1 roma tomato
    1 celery stalk large
    1 carrot small
    1 small yellow squash
    1 small zucchini
    1 tbsp olive oil.
    3/4 cup shredded cheddar
    salt and pepper to taste

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Directions

makes 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TRINAENO.






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