Vegetarian Spaghetti


  • 1 envelope spaghetti sauce mix
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 4 zucchini
  • 1 small eggplant
  • 1 small green bell pepper, cut into 1-inch cubes
  • 3 medium tomatoes, cut into small wedges
  • 1/2 teaspoon salt
  • 1/2 pound uncooked spaghetti
  • 1/4 pound mozzarella cheese, grated


  1. In slow cooker, mix dry spaghetti sauce mix with tomato sauce and water.
  2. Cut zucchini into 1/2-inch crosswise slices.
  3. Peel eggplant; slice thinly, then cut each slice into quarters.
  4. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce.
  5. Cover and cook on LOW for 4 to 6 hours or until vegetables are tender.
  6. Meanwhile, cook spaghetti according to package directions; drain well.
  7. When ready to serve, top each serving of spaghetti with vegetable-sauce mixture.
  8. Sprinkle with cheese.

Yield: 6 servings

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