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Italian Rice And Spaghetti Recipe
|Boiling water||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Spaghetti sauce mix||1 Ounce (Half Of A 2 Ounce Envelope / About 2 Tablespoons)|
|Uncooked spaghetti||2 Ounce, broken into 3 inch lengths (Long)|
|Converted rice||1⁄3 Cup (5.33 tbs), uncooked|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
Calories 78 Calories from Fat 3
% Daily Value*
Total Fat 0.31 g0.48%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 46.8 mg1.9%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.92 g3.7%
Sugars 2.7 g
Protein 2 g5%
Vitamin A 5.4% Vitamin C 15.3%
Calcium 2.9% Iron 2.8%
*Based on a 2000 Calorie diet
Heat water, tomato juice and spaghetti sauce mix to boiling, stirring occasion ally.
Mix all ingredients in ungreased 1 1/2 quart casserole.
Cover tightly; bake 35 to 40 minutes, stirring after 20 minutes of baking.
Uncover; bake 5 minutes longer or until rice and spaghetti are tender.