This was great. My family got up for seconds and thirds which is very rare for us since we try not to eat past the full feeling. This was a great way for me to use some Zuc since I never know exactly what to do with it but always buy it. I did make a few adjustments just for what I had on hand. I used 3/4cup bottled mushroom stems/pcs. 1/2tsp thyme, 2 cups tomato sauce and elbow pasta. I used grated swiss cheese and the fam. topped theirs with parm. chz. Thanks so much for posting this recipe.
My family loved this simple but delicious recipe. I actually used Prego's chunky garden sauce because it has zucchini already as well as plenty of other veggies. I also used can mushrooms and minced garlic instead. Even as a leftover dish it was sooo good!
This is a standby recipe that I've made over a dozen times. Delicious! I omit the zucchini, mushrooms, and cheese, but otherwise as written, and I double it for my large family. Thank you for this great one pot dinner recipe!
This was good and easy to make. I followed the recipe as written other then I needed to add more liquid to cook up the spaghetti. I just dumped some more sauce and water in, I didn't measure it. I also didn't add the mushrooms as I am not a fan. I used mozzarella cheese and just dumped some in. We all enjoyed this but thought it was a bit sweet. I don't normally put sugar in my sauce so next time I would omit that.
my favorite meal of all time!
Excellent lighter version of real spaghetti...great for left over veggies. I added a tsp of dried parsley and marjoram (light oregano taste, my new favorite, especially for my summer squash stir fry) mushrooms, chopped red onion, a tsp minced jar roasted garlic, chopped fresh mushrooms, one can of drained sliced carrots chopped and 8 oz spaghetti broken into thirds. Make sure pasta is submerged in liquid...then topped with mild cheddar (I think pepper jack would be good.) Was fresh tasting and will be a saved recipe that will be different every time I make! Thanks northernmom for a delightful recipe!
I also added fresh ground pepper. I topped it with parmesean cheese. This was just OK. It didn't have enough zing. Maybe next time I will put some fennel in it...if there is a next time.
I used a pound of Tinkyada Gluten Free pasta, a large can of spagetti sauce and 3 cups of water. I used three stalks of celery, a large onion, a chopped red pepper, the zucchini and three large handfuls of chopped spinach. One pot, fast, tasty and healthy. The perfect dinner! Thanks for sharing.
I'm giving it four stars because my picky picky kids ate it up. Hubby and I did not care for it much though. It was edible and we did eat it but I think our tastes have changed since the days of college where we ate Hamburger Helper several times a week. I used marinara and had to add quite a bit more water than the 1 cup called for in the recipe. I didn't have zucchini but used some broccoli cores and shredded carrots to get the veggies in my kids. I will most definitely make again for them, but hubby and I will probably have more grown-up food. :) Oh I used egg noodles instead of spaghetti to make it more like Hamburger Helper.
This was yummy and will definately make again. I used my food processor to chop the zucchini very fine, and no one could tell it was in the recipe! I also added a little more water and a little more sauce, because I live at high altitude and it took longer to cook. Thanks!