Vegetable Spaghetti Al Forno - cooking recipe

Ingredients

1 1/2 c. zucchini chunks
1 c. sliced celery
1 c. sliced fresh mushrooms
1 pkg. Kraft Tangy Italian style spaghetti dinner
1 lb. Ricotta cheese
grated Parmesan cheese
1 c. sliced onion
1 c. thinly sliced carrots
3 Tbsp. margarine
1 (8 oz.) can tomato sauce
2 c. shredded Mozzarella cheese

Preparation

Prepare spaghetti according to directions.
Saute vegetables in margarine just until crunchy, beginning with carrots and celery (they take longer), then add remaining vegetables.
In 9 x 13-inch Pyrex pan, layer half the spaghetti, dot with half the Ricotta and spread half the vegetable mix on top and half the Mozzarella. Repeat layers.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
Let stand 5 minutes before serving.
Serves 8 to 10.