| 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
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