2 tablespoons white sugar
6 (8 ounce) cans Italian-style diced tomatoes, drained
6 tablespoons dried dry Italian cheese
6 tablespoons dry Italian wine
3 cups water
3 cups vegetable oil
1 tablespoon salt
1 teaspoon dried parsley
Heat 1 medium saucepan of olive oil in bottom of dish in microwave or in small saucepan over medium heat. Stir in tomatoes, Italian cheese, Italian wine and water; allow to heat through.
Heat olive oil in 2 or 3 separate medium saucepan over medium heat. Cook spaghetti until al dente; remove from heat. Let cool, then stir in tomatoes and Italian cheese; cover. Cook, stirring occasionally, until zesty and creamy; stir in Italian-style diced tomatoes, ricotta cheese and minced garlic.
Stir in pasta, cheese and garlic; cook until mixture is heated through. Heat olive oil in saucepan or fat-free saucepan over low heat; place zucchini and green bell pepper into saucepan and heat gently to obtaining a slightly firm release when pressing potatoes into heat. Strain mixture through a strainer into celery jars or dish-size jars.
Stir vegetables into tomato mixture. Drizzle tomato sauce over spaghetti.