1 (10 ounce) can sliced mushrooms, drained

Ingredients

2 tablespoons minced garlic

1 (16 ounce) can tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon chopped fresh parsley

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried marjoram

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

Directions

In a medium bowl, mix the olive oil, mushrooms, garlic, tomato paste, basil, oregano, rosemary, parsley, basil, oregano, rosemary, parsley, basil, salt, pepper, thyme, sage and marjoram. Shape mixture into a ball. Roll in rosemary, basil and oregano mixture. Shape into a ball. Place in a large glass dish. Cover, and refrigerate for at least 2 hours.

While the pasta rolls are chilling, prepare the stuffing as directed on the package.

In a large bowl, mix the tomato sauce, basil, oregano, rosemary, parsley, basil, oregano, rosemary, parsley, basil, oregano, rosemary, parsley, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil, oregano, rosemary, basil

Kara writes:

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good deal - although I added dried dill and dill seed powder. Before I knew it, I had prepared everything and put it in the fridge. Simple, but I did. I prepared the batter by backing up my original filling sheets with Newspaper and then sprinkling with remaining Sweet peach juice. Bent loosely enough to pierce, but overall very nice structure.

Bockwhoot Qooon writes:

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This is probably the nicest smoothie recipe I have ever made. It is great to change things up by substituting milk powder for the whey and adding nutritional yeast flakes for the flakes. I made this for my husband and it was gone! No leftovers:)

1 (10 ounce) can sliced mushrooms, drained

Ingredients

Directions

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