2 quarts vegetable broth
2 quarts Italian sausage
2 large tomatoes
1 pound Parmesan cheese blend
1 pound fresh mushrooms, sliced
1 pound shredded sharp Italian cheese
1 pound lean ground beef
3/4 pound mushrooms, sliced
1 tablespoon dried basil
1 (15 ounce) package dry bread crumbs
In a slow cooker set for a meat-and-bone mix, combine vegetable broth, sausage, tomatoes, Parmesan cheese, mushrooms and sharp Italian cheese.
Preheat oven to 375 degrees F (190 degrees C). Place in the slow cooker. Pour in cream cheese, mushrooms, ricotta cheese and tomato mixture.
Bake uncovered in preheated oven for 4 hours, or until meat tender and vegetables are tender.