Kosher Mexican Style Vegetarian Spaghetti Bake Recipe

About this recipe

A hearty and flavorful vegetarian spaghetti bake inspired by Mexican cuisine, featuring a medley of vegetables and creamy cheeses. Perfect for a satisfying kosher dinner.

Ingredients

• 500G Gustora Spaghetti Pasta
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Amul Butter Chiplets
• 40 g Simplify Foods Hot & Spicy Tomato Soup
• 250 g Organically Grown Green Capsicum
• 1 Piece Green Zucchini
• 200 g Milky Mist Cream Cheese
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. 2. In a medium saucepan, melt 1 stick of butter over medium heat. Add 1 diced bell pepper, 1 cup diced green capsicum, and sauté for 5 minutes until softened.
3. 3. Stir in 1 can of tomato soup, 1 can of diced tomatoes, 1 cup of diced zucchini, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Mix well and simmer for 5 minutes.
4. 4. In a large bowl, combine the cooked spaghetti, the vegetable and tomato mixture, 2 cups shredded cheddar cheese, and 2 cups cubed cream cheese. Mix thoroughly until the cheese begins to melt.
5. 5. Transfer the mixture to a greased 9 x 13 x 2-inch baking dish, spreading it evenly.
6. 6. Bake in a preheated oven at 350°F for 45 minutes, or until bubbly and golden on top.
7. 7. Remove from the oven and let cool for 5 minutes before serving.