3/4 cup margarine, softened
4 cups flozner (egg noodles) pasta
2 tablespoons tomato paste
1/2 cup chopped onion
6 zucchini, sliced
1 cup red kidney beans with juice reserved
1 (8 ounce) package cream cheese blend
1 cup sliced fresh mushrooms
1/3 cup sliced fresh mushrooms
1/4 cup sliced carrots
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
salt and pepper to taste
3 eggs
1/2 cup sliced mushrooms
1 (8 ounce) package frozen mixed vegetables
Bring a large saucepan of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat margarine in a large skillet over medium heat. Add tomato paste and stir vigorously to coat. Cook pasta for 5 to 8 minutes or until al dente. Stir in onion, zucchini, red kidney beans with juice, and mushrooms; cook for 5 minutes or until all vegetables are tender. Chill overnight in refrigerator.
Sterilize the mixed vegetables; store in a container of cool water until ready to use.
Preheat oven to 350 degrees F (175 degrees C).
Place the pasta in 3 bowls and spoon mixed vegetables over pasta. Fill each bowl with 1/2 cup pasta sauce and set aside lined with foil.
Roll the rolled pasta in egg noodles. Brush dish with tomato sauce and dredge in potatoes. Add pasta; brush with tomato sauce. Transfer to 6 warm or broiled dishes. Sprinkle mushrooms over pasta; sprinkle the Cheddar cheese over the mushrooms.
Bake uncovered in preheated oven until heated through, about 20 to 25 minutes.