1 pound spaghetti, dry
16 ounces frozen mixed vegetables
1-1/2 cups chunky mushroom pasta sauce
1-1/2 cups no-salt-added tomato sauce
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions; drain in colander.
Add the vegetables to the sauce in a medium-sized sauce pan. Bring to a boil and cook briefly until the vegetables are heated through. Add the pasta, herbs and cheese and serve hot.