Baked Spaghetti

Last weekend we had some house guests that included 2 children. I realized I needed to find something kid-friendly to make for dinner, and this is what I came up with. I am happy to say it passed the test and everyone ate it!
 

Baked Spaghetti
Serves 6-8, adapted from the veggie gal


8 oz spaghetti noodles
1/2 onion, chopped
1 bell pepper, chopped
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon sugar
1 cup whole wheat breadcrumbs

 Boil spaghetti in water until cooked through, then drain.

Preheat your oven to 400.

In a medium pot cook the onion and bell pepper in a little bit of water until they are softened. Add in the crushed and diced tomatoes, salt, oregano, garlic powder, pepper and sugar, and mix well.

In a 9 by 13 dish, combine the cooked spaghetti and the sauce, and mix well. Cover the pan with foil and bake for 15-20 minutes.

Remove from the oven and sprinkle the bread crumbs over the top. Add a little more oregano and garlic powder here if you'd like. Cook for another 5-10 minutes until the crumbs turn golden brown.

Since becoming vegan I've been trying to expand my tastes and try new recipes and foods. Making something as simple as spaghetti, garlic bread, and a side salad seemed a little weird at first, but sometimes those simple foods are the best fit.

What are your favorite meals to feed to kids?

Thanks for stopping by!