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Egg Noodles & Vegetable Tomato Sauce - 4, 5 or 6Qt. Roaster

16 oz wide egg noodles, cooked, drained
1 lb small zucchini, sliced
4 oz mushrooms, cleaned, sliced
1 medium red pepper, seeded, chopped
2 green onions, thinly sliced
1/2 cup chopped pecans
28 oz jar spaghetti sauce
1 clove garlic, minced
1 Tbsp grated lemon peel
1-2 tsp Italian herb seasoning
1/4 cup grated Parmesan Cheese

Remove cookwell; cover heatwell. Preheat Nesco® Roaster OvenF.

Place noodles in cookwell; add vegetables and pecans. Combine spaghetti sauce, garlic, lemon peel and seasoning in large bowl; stir to blend. Pour sauce over vegetables; lightly stir to coat vegetables and noodles. Sprinkle Parmesan Cheese over top.

Set cookwell in preheated heatwell. Cover and cook 30 to 40 minutes or until vegetables are tender and center is hot If sauce begins to dry, add 1/2 cup hot water.

Serves 4 to 6

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