1 (16 ounce) can spaghetti sauce
1 (16 ounce) package cream cheese, softened
1 (8 ounce) can Italian-style diced tomatoes, drained
2 large onions, sliced
1 cup sliced mushrooms
1 cup shredded Cheddar cheese
1 cup dark wine
1 pinch garlic powder
1 tablespoon dried oregano
1/4 teaspoon dried basil
1 (4 ounce) can sliced mushrooms
1 large carrot, cut into 1/2 inch rounds
1 (8 ounce) can tomato paste
1 (8 ounce) can tomato paste with tomato juice
1 tablespoon sour cream
1 (8 ounce) can Italian-style diced tomatoes with green chile peppers
Darken a large nonstick skillet. Place spaghetti sauce in skillet. Cook over medium heat for 4 to 5 minutes, or until creamy. Remove from heat. Stir in cream cheese, then tomatoes. Stir in mushrooms, onion, mushrooms, cheese, wine, garlic powder, oregano, basil, tomato paste and tomato paste with tomato juice. Cover and simmer over medium heat for 5 to 7 minutes, or until liquid has evaporated. Stir into sauce. Let simmer about 15 minutes or until bubbly. Stir in cooked spaghetti. Serve immediately because it is too hard to transfer to serving containers or to the microwave, or because it will stick to the plastic wrap.