Veggie Spaghetti

Name: Veggie Spaghetti
Ingredients: 1 pound spaghetti; 3/4 cup margarine; 1 onion, chopped; 1 (28 ounce) can whole peeled tomatoes; 1/2 teaspoon salt; 3 tablespoons all-purpose flour; 1 cup milk; 1 cup heavy whipping cream; 15 large black olives, halved; 1 (4.5 ounce) can sliced mushrooms; 1/2 cup grated Parmesan cheese

11 ingredients

5 steps

Ingredients

1 pound spaghetti
3/4 cup margarine
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream
15 large black olives, halved
1 (4.5 ounce) can sliced mushrooms
1/2 cup grated Parmesan cheese

Directions

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.
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.
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.
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.
5

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