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