| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Italian | Pasta, Bake, Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | cn | 28oz tomatoes in juice |
| 3/4 | ts | Italian seasoning |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 12 | oz | Spaghetti |
| 10 | oz | Frozen mixed vegetables |
| 15 | oz | Ricotta cheese |
| 1/2 | c | Milk |
| 3 | lg | Eggs |
| 1/4 | c | Parm cheese |
INSTRUCTIONS
Heat oven to 375. Grease 13x9x2 baking dish. Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally or til desired thickness. While sauce cooks bring a large pot of lightly salted wter to a boil. Add spaghetti and cook according to package directions, adding frozen veggies to pot for last 5 min of cooking time. Drain well. Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large bowl. Add spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top. Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato sauce. Posted to MM-Recipes Digest V4 #139 by Lisa J <maulkin@ma.ultranet.com> on May 19, 1997
A Message from our Provider:
“Jesus: add a whole new dimension to your life”