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Roasted Spaghetti Recipe

Ingredients

1 (12 ounce) package canned Italian-style canned tomato pasta with tomato paste

2 (10 ounce) cans crushed corn kernels

1 cup crushed tomatoes

1/2 pound sliced fresh mushrooms

1 large onion, thinly sliced

2 cloves garlic, minced

1 teaspoon dried parsley

1 (14 ounce) can sliced mushrooms, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 1/2 cups water

2 tablespoons chopped fresh parsley

1 tablespoon minced fresh thyme

1/3 cup Italian-style seasoning

2 tablespoons Italian seasoning

2 tablespoons dried oregano

1 pinch dried oregano

3 bay leaves

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a large skillet, combine corn and tomatoes with green bell peppers, onion and spoon; toss. Arrange mushrooms, tomato and mushrooms over top (cooking spray included). Transfer to pot in skillet over medium heat. Bring to a boil. Boil 20 minutes, stirring constantly. Remove from heat. Stir in soup, water and parsley zest. Cook 10 minutes or until vegetables are tender. Remove bay leaves.