Ingredients:
2 cups prego traditional pasta sauce
1 (16 ounce) packages frozen broccoli, cauliflower and carrots
1 small green peppers, chopped
1/3 cup grated parmesan cheese
4 hot baked potatoes, split
1/2 cup shredded mozzarella cheese
Directions:
Mix pasta sauce, vegetables and Parmesan cheese in a large saucepan over medium-high heat.
Bring to a boil. Cover and cook over low heat 15 minutes or until vegetables are crisp-tender, stirring occasionally.
Spoon sauce mixture over potatoes.
Top with mozzarella cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.