1 (10 ounce) package frozen chopped spinach, thawed
1 (10 ounce) package frozen white cabbage, thawed
1 (15 ounce) can uncooked white pasta
1 (14 ounce) can peeled and diced tomatoes with juice
1 (8 ounce) can sliced mushrooms, drained
1 (4 ounce) can tomato paste
1 (1 ounce) package dry spaghetti sauce mix
1/4 cup chopped onion
Buy the boxed package of spaghetti cheese, spaghetti sauce mix and crushed red pepper flakes from the supermarket. Stir them in a small bowl, covered with a damp cloth. Refrigerate for several hours.
Chop the cooked spaghetti into bite size pieces and place them in a large pot with enough water to cover. Bring to a boil. Cook for 2 minutes and stir in 2 tablespoons butter or margarine. Season with salt and pepper. Reduce heat to medium and simmer for about 30 minutes. Drain; cover and let stand for 10 minutes.
Meanwhile, in a large saucepan, combine the cornstarch, white sugar, tomato paste and Italian seasoning. Bring to a deep simmer. Stirring sometimes, bring mixture to a boil and reduce heat to medium. Stir in pasta, tomatoes, mushrooms and tomato paste. Reduce heat to low and cook for about 10 minutes or until pasta is al dente; season with salt and pepper to taste.
Transfer the spaghetti sauce mixture into a large dish. Add enough water to just cover the bottom of the dish. Sprinkle shredded cheese over each dish to prevent sticking. Cover with aluminum foil and refrigerate overnight for reduced fat.
Bake pasta for 30 minutes. Drain pasta and stir spinach into skillet. Bring to a simmer; reduce heat, stirring occasionally, until spinach is wilted. Cover and simmer for 5 minutes.
While the pasta is cooking, add the carrot, onion, parsley, mushrooms, tomato paste, spaghetti sauce mix and onion. Return to a boil and continue to simmer for 5 minutes; return to a boil and continue to simmer for 2 minutes.
Remove foil; sprinkle 2 tablespoons of sauce over the top of the pasta and serve at room temperature.