One-Pan Spaghetti

By Sarah Lasry

1 box thin spaghetti
Veggies (I used 1 pint sliced mushrooms, 1 cup frozen diced onions, 1 cup frozen diced peppers)
2 cups favorite tomato sauce
Shredded mixed cheese

1. In a 8×10 pan that has been sprayed with non-stick spray, add ½ cup water with ¼ cup tomato sauce to the bottom of the pan. Add the veggies to the sauce, and then top with the dried spaghetti, spreading it out over the veggies.
2. Pour the rest of the sauce over the entire pan. Make sure any spaghetti that has not been covered in sauce gets coated by spreading the sauce over the spaghetti a little.
3. Top with the cheese all over.
4. Bake in 350°F oven for 20 minutes, covered with foil. Then uncover and cook for another 20 minutes till cheese is melted and golden brown.

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