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 Garofalo Spaghetti
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 200G All Things Butter Unsalted Butter
• 350G Natoora Datterini Tomato Soup With White Beans
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• NaN Bute Island Cheddar Flavour Block
• - Tata Salt
• - Schwartz Garlic Powder 480g

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 celery, and sauté for 5 minutes until softened.
3. 3. Stir in 1 can of tomato soup, 1 can of chopped tomatoes, 1 can of sliced mushrooms, 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 cheddar 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.