Vegetable Potato Topper
Author: Kitchens
  • 2 Cups Prego Traditional Spaghetti Sauce
  • 1 small green pepper; chopped (about 1/2 Cup)
  • 1/3 Cup grated Parmesan cheese
  • 1 bag frozen vegetable combination (broccoli, cauliflower, carrots)
  • 4 hot baked potatoes; split
  • 1/2 Cup shredded mozzarella cheese (2 ounce)
  1. In 3-quart saucepan, combine spaghetti sauce, pepper, and Parmesan cheese; stir in frozen vegetables. Over medium-high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until vegetables are tender-crisp.
  2. Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves.
This recipe yields 4 servings.

Variation: Hearty Vegetable Potato Topper: Add 1/2 cup chopped pepperoni to spaghetti sauce before cooking.

Per Serving (excluding unknown items): 38 Calories; 2g Fat (47.2% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES: Recipe from "Easy Italian Recipes" featuring 60-plus streamlined dishes, each beginning with a jar of Prego spaghetti sauce. The timesaving technique makes it a snap to enjoy traditional favorites like meatball sandwiches, chicken Parmesan, clams marinara, plus pastas and pizzas any night of the week. Most are ready in a half hour or less.
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