Vegeburger Marzetti

Vegeburger Marzetti

This recipe comes from Sandy Hancock Weir who comes from my little Adventist college home town - the home of many an excellent vegetarian recipe. I'm going to make this one soon and I'll get back to you on my personal opinion, but in reviewing the ingredients and preparation techniques, I see no way this won't taste absolutely wonderful. Sandy says this one is a family favorite and you can hardly go wrong with someone's family's favorite Adventist potluck recipe. Sandy thoughtfully sent along photos of the stages of the Marzetti-making process. I love Adventists cooks. No one prepares food with more love and enthusiasm. Don't you just love living in America where a Texas Adventist gal of English lineage is an expert cook with an Italian dish as her specialty? Now THAT is how the melting pot works!

Ingredients:

• 1 Medium onion (finely chopped)
• ½ cup chopped celery
• 3 Tbs olive oil
• 1 can Worthington^® Burger
• 2-14.5 oz can Hunt’s Diced Tomatoes with
• Rosemary & Oregano or Basil, Garlic & Oregano (I use one of each)
• 1-2.25 oz can Black Olives - sliced
• 1-6 oz jar Mushrooms - sliced
• 3 cups Cooked Barilla^® Thin Spaghetti
• 1-32 oz bag Grated yellow cheese

Directions:

1. Use a Dutch oven to cook the spaghetti. When done drain and set aside. 
2. Using the same pan, add the onion and celery and simmer in oil until soft. 
3. Add burger, tomatoes (and juice), mushrooms, black olives and spaghetti. 
4. Fold mixture together until well mixed. 
5. Spoon ½ of mixture in a large baking dish and cover with a layer of grated yellow cheese. 
6. Pour remaining mixture over cheese and top with another layer of cheese. 
7. Bake at 350^◦ for 40-50 minutes. 
8. Let sit for 5-10 minutes after you take it out of the oven to let the cheese harden. It is hard to get out of the dish otherwise.

Serving Suggestion:

Serve with a salad, Italian dressing, garlic toast or French bread, and a drink.

Serves 12-15 at potluck - (Less if served at home, and using larger portions)

©  2017 by and with thanks to Sandy Wier, San Antonio, TX for the recipe.