Vegetarian Spaghetti for Crock Pot |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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I haven't tried it, but it sounds good. Ingredients:
1 (1 1/2 ounce) envelope spaghetti sauce mix |
1 (8 ounce) can tomato sauce |
1 cup water |
1 small eggplant |
1 small bell pepper, cut into 1 inch chunks |
3 medium tomatoes, cut into small wedges |
1/2 teaspoon salt |
1/2 lb uncooked spaghetti |
1/4 lb grated mozzarella cheese |
Directions:
1. In slow cooker pot, mix dry sauce mix with tomato sauce and water.
2. Cut zucchini into 1/2-inch crosswise slices.
3. Peel eggplant, slice thinly and then cut each slice into quarters.
4. Add all the diced and sliced veggies to the crockpot.
5. Cover and cook on low 4-6 hours or until vegetables are tender.
6. Meanwhile, cook spaghetti according to package directions; drain.
7. Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
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