Recipe: Vegetarian Spaghetti
Description: I'm not a vegetarian, but I wanted to give this a try anyways.  It's a very filling and healthy alternative to the usual spaghetti and meatballs.
Ingredients: [{"text": "4 clove garlic cloves"}, {"text": "1 tablespoon olive oil"}, {"text": "1 large red onion"}, {"text": "12 ounces soy crumbles"}, {"text": "12 ounces uncooked whole wheat spaghetti"}, {"text": "6 ounces canned tomato paste"}, {"text": "4 ounces canned mushrooms"}, {"text": "28 ounces marinara sauce, store-bought"}, {"text": "28 ounces plum tomatoes (es)"}, {"text": "8 ounces canned tomato sauce"}, {"text": "3 tablespoons kraft 100% grated parmesan cheese"}]
Instructions: Fill a large pot with a water, add salt and set to boiling. Once water starts to boil, add pasta and cook for 5-8 minutes.
Chop onion and saute with garlic in olive oil in an extra large pot or wok. Crumble 'ground beef' and add to garlic and onions.
Combine all tomato products, mushrooms and marinara sauce with beef and onions. Add salt, pepper, basil and oregano to taste.
Once pasta is cooked, combine with sauces in pot or wok. Stir completely and carefully pour into a 13 x 9 glass or metal pan.
Sprinkle parmesan cheese on top and bake for 30 minutes at 350 degrees.
