1 large tomato, diced
1/2 teaspoon garlic powder, or to taste
1/4 teaspoon salt
1 cup butter, melted
1 cup white wine
1 cup Parmesan cheese
3 tablespoons olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
In a large bowl, mix tomatoes, garlic powder, salt, butter, white wine and Parmesan cheese. Mix well and spread mixture into a large resealable plastic bag. Secure by placing two sandwich-style plastic bags on top.
Heat 2 tablespoons olive oil in a small skillet over medium heat. Gradually turn and cook pasta until brown, about 5 minutes. Drain and sprinkle with melted butter. Toss until coated with brown. Place a portion of the pasta mixture into the skillet. Add the mushrooms and saute until lightly browned, about 4 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sprinkle with garlic powder and saute pasta for about 5 minutes. Add 1/2 cup of the pasta mixture and heat for about 20 seconds.
Add 1/2 cup of the meat mixture. Cook for about 5 minutes, stirring occasionally. Heat milk and cream of tomato soup in microwave, stirring constantly, until slightly browned. Gradually stir into pasta mixture.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add pasta and stir until all is coated. Pour into two 9x13 inch baking pans with spoon. Sprinkle with parsley. Top with bread and set aside.
Bake in preheated oven for 20 minutes, or until the top is golden brown.