Vegetarian Spaghetti For Crock Pot Recipes

Steps:

• In slow cooker pot, mix dry sauce mix with tomato sauce and water.
• Cut zucchini into 1/2-inch crosswise slices.
• Peel eggplant, slice thinly and then cut each slice into quarters.
• Add all the diced and sliced veggies to the crockpot.
• Cover and cook on low 4-6 hours or until vegetables are tender.
• Meanwhile, cook spaghetti according to package directions; drain.
• Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.

Steps:

• Cook onions and carrots in oil in large nonstick skillet over medium heat.
• Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
• Cover crock pot and cook on low for 7-8 hours.
• Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
• Cook, uncovered, for 1 more hour to thicken sauce.
• At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
• Wrap, label, and freeze the sauce up to 3 months.
• To thaw and reheat, thaw sauce overnight in refrigerator.
• Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
• You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
• Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.