Recipe: Vegetable Potato Topper (using spaghetti sauce)

VEGETABLE POTATO TOPPER

2 cups Prego Traditional Spaghetti Sauce
1 small green pepper, chopped (about 1/2 cup)
1/3 cup grated Parmesan cheese
1 (16 oz) bag frozen vegetable combination (broccoli, cauliflower, carrots)
4 hot baked potatoes, split
1/2 cup shredded mozzarella cheese (2 oz)

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.

Serve over potatoes. Top with mozzarella cheese. If desired, garnish with yellow cherry tomatoes and celery leaves.

VARIATION:

HEARTY VEGETABLE POTATO TOPPER:
Add 1/2 cup chopped pepperoni to spaghetti sauce before cooking.

Makes 4 servings
Source: Recipe booklet: Easy Italian Recipes, Prego Spaghetti Sauce