Veggie Spaghetti

Both kids and adults like this one. You probably have most of the ingredients in your pantry already...and if you don't have cream, use 2 cups of milk. A great dish to freeze and serve at a later time. If you like a spicier tomato sauce, feel free to add your own Italian spices: garlic, basil, oregano, green pepper, etc ...

• Calories: 729 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• ¾ cup margarine
• 1 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1 onion, chopped
• ½ cup grated Parmesan cheese
• 1 (4.5 ounce) can sliced mushrooms
• 1 (28 ounce) can whole peeled tomatoes
• 1 pound spaghetti
• 15 large black olives, halved

Recipe Instructions

Step 1

In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.

Step 2

Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.

Step 3

In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.

Step 4

Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.

Step 5

Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.