Vegetable Potato Topper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Easy, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Prego Traditional Spaghetti |
| Sauce | ||
| 1 | Green pepper, chopped about | |
| 1/2 cup), 1/2 cup | ||
| 1/3 | c | Grated Parmesan cheese |
| 1 | Bag, 16 oz. frozen | |
| vegetable combination | ||
| broccolicauliflower and | ||
| carrots | ||
| 4 | Hot baked potatoes, split | |
| 1/2 | c | Shredded mozzarella cheese |
| 2 ounces |
INSTRUCTIONS
In 3 qt. saucepan, combine spaghetti sauce, pepper and Parmesan cheese; stir in frozen vegetable combination (broccoli, cauliflower, carrots). Over medium high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until vegetables are tender-crisp. Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves. Yield: 4 cups sauce or 4 side dish servings. Prep Time: 10 minutes Cook Time: 20 minutes *Tip: You can also add 1/2 cup chopped pepperoni to spaghetti sauce before cooking. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 11, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 17.9mg
Sodium: 265mg
Potassium: 943.6mg
Carbohydrates: 35.6g
Fiber: 4.3g
Sugar: 3.3g
Protein: 11.5g