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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Rough bronze-die texture grips sauce — artisan dried pasta
Professional copper saucepan — ultimate thermal control for sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Rough bronze-die texture grips sauce — artisan dried pasta
Professional copper saucepan — ultimate thermal control for sauces
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Preheat oven to 350 degrees. Spray an 8-by-12-inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, saute zucchini and red pepper for 5 minutes or until vegetables are just tender. Add tomato sauce, salsa and chili seasoning. Mix well to combine. Stir in spaghetti and 1 cup cheddar cheese. Spread mixture evenly into prepared baking dish. Evenly sprinkle remaining 1/2 cup cheddar cheese over top. Bake for 25-30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. HINT: 2 1/2 cups broken uncooked spaghetti usually cooks to about 3 cups.