Title: Eloise's Meatless Spaghetti
Categories: Post2
Yield: 6 servings

1 pk Spaghetti -; (12 oz)
1 tb Garlic powder; optional
1 lg Yellow onion; diced
2 tb Olive oil
1 tb Dried oregano
1 tb Dried basil
1 tb Dried parsley flakes
1 cn Stewed tomatoes -; (14 1/2
-oz)
1 cn Diced tomatoes; (14 1/2 oz)
1 Jar Spaghetti sauce -; (14
-1/2 oz)
(Eloise Mayer uses Prego
-sauce)
1/2 c Shredded mozzarella cheese
1/2 c Shredded American or Swiss
-cheese
1 tb Granulated sugar; optional
Parmesan cheese; optional

Cook spaghetti in large pot according to package directions, adding garlic
powder to the boiling water. When done, drain, then blanch in hot water.
Return to pot; set aside. Saute onion in olive oil in large, heavy skillet
until lightly browned. Add oregano, basil and parsley flakes. Saute for 2
minutes. Add tomatoes and spaghetti sauce. Cook until heated through and
flavors meld, about 10 minutes. Mix spaghetti with sauce. Add shredded
cheeses; place over medium heat and cook until cheese has completely melted
and spaghetti is heated through, about 15 minutes. Add sugar to Parmesan
cheese; sprinkle over spaghetti. Serve with salad and Italian bread. Yield:
6 to 8 entree servings; 12 to 16 side-dish servings.

Tester's note: The sauteed spices give this dish its wonderful flavor. And
the parsley-covered tomatoes almost give the appearance of meat.

Recipe Source: St. Louis Post-Dispatch - 02-16-1998 From Sister Mayer

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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