Tamela's veggie crumble baked spaghetti (1c. svg)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 package of Morning star veggie crumbles1 cup diced mini portabella mushrooms1 red bellpepper diced1 small - med onion dicedminced garlic1 jar Ragu chunky tomato, garlic, onion sauce2 cans of stewed tomatoes - (ital. style is best)2 pkg Barilla Whole grain thin spaghetti noodles28-30 g each shreddedparmeseanasiagoromano
sautee' veggie crumbles, mushrooms, pepper,onion and garlic together so that the flavors are soaked up by the crumbles and the mushrooms
then add 1 jar of sauce and 2 cans of stewed tomatoes
then cook 2 boxes of noodles
when noodes are almost tender, drain and place in a large glass pan (larger than 11x13) pour sauce over them and mix together well ( I use two forks)
when thoroughly mixed, add each of the 3 shredded cheeses to the top.
bake at 350 until cheese is melted and it is warm in middle.
I made it up ahead for church dinner, left in refrig. overnight and warmed it up in 350 oven next day.
Serving Size: 24 servings of approx 1 cup each
Number of Servings: 24
Recipe submitted by SparkPeople user TAMELAELSWICK.
then add 1 jar of sauce and 2 cans of stewed tomatoes
then cook 2 boxes of noodles
when noodes are almost tender, drain and place in a large glass pan (larger than 11x13) pour sauce over them and mix together well ( I use two forks)
when thoroughly mixed, add each of the 3 shredded cheeses to the top.
bake at 350 until cheese is melted and it is warm in middle.
I made it up ahead for church dinner, left in refrig. overnight and warmed it up in 350 oven next day.
Serving Size: 24 servings of approx 1 cup each
Number of Servings: 24
Recipe submitted by SparkPeople user TAMELAELSWICK.
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 3.7 g
- Cholesterol: 3.2 mg
- Sodium: 382.2 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 5.8 g
- Protein: 9.1 g
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