Title: Baked Pasta with Tomato Sauce
Categories: Pasta Bake Entree Vegetable
Yield: 4 Servings

1	cn	28oz tomatoes in juice
3/4	ts	Italian seasoning
1	ts	Salt
1/2	ts	Pepper
12	oz	Spaghetti
10	oz	Frozen mixed vegetables
15	oz	Ricotta cheese
1/2	c	Milk
3	lg	Eggs
1/4	c	Parm cheese

Heat oven to 375. Grease 13x9x2 baking dish.

Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally or til desired thickness.

While sauce cooks bring a large pot of lightly salted wter to a boil. Add spaghetti and cook according to package directions, adding frozen veggies to pot for last 5 min of cooking time. Drain well.

Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large bowl. Add spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top.

Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato sauce. By David Rhodes on May 8, 1997

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