| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Post2 | 6 | servings |
INGREDIENTS
| 1 | pk | Spaghetti -; (12 oz) |
| 1 | tb | Garlic powder; optional |
| 1 | lg | Yellow onion; diced |
| 2 | tb | Olive oil |
| 1 | tb | Dried oregano |
| 1 | tb | Dried basil |
| 1 | tb | Dried parsley flakes |
| 1 | cn | Stewed tomatoes -; (14 1/2 oz) |
| 1 | cn | Diced tomatoes; (14 1/2 oz) |
| 1 | Jar Spaghetti sauce -; (14 1/2 oz) | |
| (Eloise Mayer uses Prego sauce) | ||
| 1/2 | c | Shredded mozzarella cheese |
| 1/2 | c | Shredded American or Swiss cheese |
| 1 | tb | Granulated sugar; optional |
| Parmesan cheese; optional |
INSTRUCTIONS
Cook spaghetti in large pot according to package directions, adding garlic powder to the boiling water. When done, drain, then blanch in hot water. Return to pot; set aside. Saute onion in olive oil in large, heavy skillet until lightly browned. Add oregano, basil and parsley flakes. Saute for 2 minutes. Add tomatoes and spaghetti sauce. Cook until heated through and flavors meld, about 10 minutes. Mix spaghetti with sauce. Add shredded cheeses; place over medium heat and cook until cheese has completely melted and spaghetti is heated through, about 15 minutes. Add sugar to Parmesan cheese; sprinkle over spaghetti. Serve with salad and Italian bread. Yield: 6 to 8 entree servings; 12 to 16 side-dish servings. Tester's note: The sauteed spices give this dish its wonderful flavor. And the parsley-covered tomatoes almost give the appearance of meat. Recipe Source: St. Louis Post-Dispatch - 02-16-1998 From Sister Mayer Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”