Vegetarian Spaghetti

READY IN: 4hrs 30mins
Recipe by lauralie41

I found this recipe when joining a crockpot recipe group on yahoo. Have not made this yet but it sounds very good and could be easily doubled for a larger family. Add a salad and breadsticks for a easy and quick meal.

Top Review by NorthwestGal

This was really good, and my kids have already asked me to make it again. I didn't have any eggplant on hand, so I had to leave that out. But that was the only way I deviated from the recipe. It made a wonderful, healthy meal. My only suggestion is to add a few herbs (oregano, basil, parsley come to mind), to complement the tomato-based sauce. Thanks, Lauralie41.

Ingredients Nutrition


  1. To a crock pot add the dry spaghetti sauce mix, tomato sauce, and water.
  2. In 1/2-inch crosswise slices, cut zucchini.
  3. Peel the eggplant, slice thinly, and then cut each slice into quarter pieces.
  4. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture.
  5. Cover and cook on low for 4-6 hours or until vegetables are tender.
  6. Before ready to serve, cook spaghetti according to the package directions and drain well.
  7. Top each serving of spaghetti with the vegetable sauce mixture.
  8. Sprinkle with grated mozzarella cheese and serve immediately.

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