1 (8 ounce) package uncooked spaghetti
1/2 cup water
2 (5 ounce) cans Italian-style stewed tomatoes, chopped
1 cup diced celery
1 cup diced onion
1 onion, chopped
1/2 cup diced green bell pepper
1 cup diced carrot
1/4 cup diced carrots
1 dash garlic powder
1 cup chopped fresh parsley
1 cup chopped fresh thyme
1 dash salt
1 dash paprika
1/8 cup chopped fresh oregano
1/8 cup chopped fresh basil
1/8 cup chopped fresh sage
1/4 cup chopped fresh thyme
In a medium bowl, mix cooked pasta, water, tomato sauce, bell pepper, carrot, celery, onion, onion, bell pepper, carrots, celery, carrots, garlic powder, parsley, thyme, salt, paprika, oregano, basil, and salt. Cover and refrigerate at least 10 hours before serving.
Season with garlic powder, paprika, basil, sage, thyme and cheese. Cover and refrigerate at least 4 hours, stirring occasionally, before serving. Top with ricotta cheese and serve.
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