Vegetarian Spaghetti Bake With Mushrooms Recipe

About this recipe

A hearty and comforting vegetarian spaghetti bake featuring a rich tomato sauce, mushrooms, and a blend of cheeses. Perfect for a satisfying dinner that even picky eaters will enjoy.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 100 g Old Hill Parmesan Cheese
• 250 g Zucchini Green
• 1 ltr Bertolli Extra Virgin Olive Oil
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (1 kg) Daily Good Small Sugar
• 100 g Catch Sprinklers - Iodized Table Salt
• 16 g Orika Oregano
• 500 g Desi Tomato

Instructions

1. 1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of chopped onion and sauté until tender, about 5 minutes.
2. 2. Stir in 1 clove of minced garlic and cook for an additional minute until fragrant.
3. 3. Add 1 cup of finely chopped zucchini, 2 chopped desi tomatoes, 1 teaspoon of sugar, 1 1/2 teaspoons of crushed oregano, and 1 teaspoon of salt. Stir well to combine.
4. 4. Bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5. Preheat your oven to 375°F (190°C). In a large baking dish, layer cooked spaghetti, the prepared tomato sauce, 2 cups of shredded mozzarella cheese, and 1/3 cup of grated parmesan cheese.
6. 6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.