Tomato-Vegetable Potato Topper

• 2 cups prego traditional pasta sauce
• 1 (16 ounce) package frozen broccoli, cauliflower and carrots
• 1 small green pepper, chopped
• 13 cup grated parmesan cheese
• 4 hot baked potatoes, split
• 12 cup shredded mozzarella cheese

1. Mix pasta sauce, vegetables and Parmesan cheese in a large saucepan over medium-high heat.
2. Bring to a boil.
3. Cover and cook over low heat 15 minutes or until vegetables are crisp-tender, stirring occasionally.
4. Spoon sauce mixture over potatoes.
5. Top with mozzarella cheese.

pasta sauce, frozen broccoli, green pepper, parmesan cheese, potatoes, mozzarella cheese

Taken from www.food.com/recipe/tomato-vegetable-potato-topper-160713 (may not work)