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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 406.1
  • Total Fat: 8.0 g
  • Cholesterol: 21.9 mg
  • Sodium: 1,342.9 mg
  • Total Carbs: 69.0 g
  • Dietary Fiber: 15.2 g
  • Protein: 23.7 g

View full nutritional breakdown of crockpot veggie spaghetti calories by ingredient
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crockpot veggie spaghetti

Submitted by: JFIFE1

Introduction

This is a spaghetti dish I like to serve on Sunday afternoon. My family loves it and kids eat it because all the vegetables are small and hidden in the sauce. It says three cups of whole wheat spaghetti but I usually use most of the box and then since this makes a lot of sauce, we eat it the next day. Its even better the next day. You can sub the mozzarella cheese for parm cheese if you want. This is a spaghetti dish I like to serve on Sunday afternoon. My family loves it and kids eat it because all the vegetables are small and hidden in the sauce. It says three cups of whole wheat spaghetti but I usually use most of the box and then since this makes a lot of sauce, we eat it the next day. Its even better the next day. You can sub the mozzarella cheese for parm cheese if you want.
Number of Servings: 3

Ingredients

    Spinach, frozen, .5 package (10 oz) yields
    4 cloves garlic crushed
    Crushed Tomatoes, 28 ounce can
    1 cup warm water
    Mushrooms, fresh, .5 cup, pieces or slices
    Peppers, sweet, red, raw, diced, .5 cup
    Carrots, raw, .4 cup, grated
    Zucchini, 1 cup, diced
    Basil, 1 tbsp
    Oregano, ground, 1 tbsp
    Pepper, black, 1 tsp
    Sea Salt, 1 tsp
    Granulated Sugar, 1 tsp
    Whole Wheat Spaghetti, cooked (pasta), 3 cup
    Mozzarella Cheese, part skim milk, 4 oz

Directions

Defrost frozen spinach in microwave, drain and add to crockpot with 1 cup warm water. Cut up all the vegetables to small dice. Shred carrots with micro plain or gratter. In crockpot mix all ingredients except pasta and mozzarella cheese together. Cook on high for 2.5 hours or low for 4.5 hours. When sauce has about 15 minutes left to cook, bring water to a boil in large stock pot. Cook the spaghetti in boiling water until desired tenderness. Drain and place in serving bowl and pour sauce over spaghetti. Sprinkle the cheese over top and serve.

Serves 3 to 4 people.

Number of Servings: 3

Recipe submitted by SparkPeople user JFIFE1.






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