Ingredients
1 pk. Thin Spaghetti (cooked and drained)
1 jar prepared Spaghetti Sauce
1 tbls dried Italian Herbs
salt to taste
1/2 cup Sliced Mushrooms
1/4 cup Chopped onions
1/4 cup Sliced Celery
1 cup sliced zuchinni
1 cup summer squash
1/2 cup carrots
1-16oz container of large curd cottage cheese or ricotta cheese
1 16oz pkg. of shredded mozarrella cheese
shredded parmesean cheese
Preparation
You will layer this dish like you would with lasagna.
Toss all of the raw vegetables together with the Italian herbs and salt to taste.
Take the prepared pan and start the first layer with 1/3 of the sauce. Next layer, 1/2 of the pasta. Spoon 1/3 of the cottage or ricotta cheese over the pasta. The next layer is 1/3 of the vegetables. Repeat the layers once more and top the vegetables with the Mozzerella cheese and top that with the parmesean cheese.
Bake until the cheese is brown and bubbly, about 25 minutes.
