1 1/2 cups water
1 1/2 cups uncooked egg noodles
16 ounces spaghetti
1 cup butter, softened
2 pages retail white food coloring
1/4 cup garlic powder
1 cup green food coloring
1 (16 ounce) package lasagna noodles, broken
1 1/2 pounds butter-topped mesquite pepper
1 pound spaghetti squash, broken
1 teaspoon chopped fresh bell pepper
Heat first 25% of water in a saucepan (additional water may be necessary) over medium heat. Stir in egg noodles; cook, stirring constantly, for 5 minutes. Drain water and stir in spaghetti and freeze fresh vegetables.
In a large mixing bowl, combine brown sugar, cornstarch, garlic powder, green food coloring and one package lasagna noodles. Mix until moist. Spread mixture on bottom and sides of 9-inch springform pan.
While the pasta and vegetable mixture is baking, prepare sausage mixture by placing most of ground sausage in the glass pan. Add oregano, basil, pepper and salt to taste. Cover top tightly with foil and refrigerate at least one hour.
Reheated oven to 450 degrees F (200 degrees C). Bake 8 hours in the oven, or until pasta is tender. Pizza shells should be thoroughly cooked. Remove foil and pizza boxes before cutting into squares. Top with mozzarella cheese.
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