2 (8 ounce) packages cream cheese, diced
1 (16 ounce) jar thinly sliced mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded mozzarella cheese
1/3 cup chopped onions
1/2 teaspoon salt
2 tablespoons dried bread crumbs
1/2 teaspoon crushed red pepper flakes
In a medium saucepan, mix the cream cheese and mushrooms. Set aside.
In a medium saucepan, combine the cream of mushroom soup, mozzarella cheese, onion, salt, bread crumbs, and crushed red pepper flakes. Pour over the cream cheese mixture. Continue mixing until well combined.
Remove skillet from heat (or carefully toss skillet and pasta mixture). Cover cream cheese mixture and let stand for at least one minute. Stir sauce again to sauce mixture. Remove skillet from heat, and let stand for about five minutes.
Return saucepan to pan of boiling water. Bring mixture to a rolling boil. Continue to cook, covered, stirring, until this takes about 20 minutes.
While the pasta and cream cheese are cooking, pile mushrooms into a small bowl, and drizzle with remaining egg ricotta. Cook until tender, about 5 minutes. Remove the mushrooms and discard; discard egg ricotta.
Meanwhile, in a medium saucepan, combine cream cheese mixture with mushrooms, onion, salt, bread crumbs, pepper and red pepper flakes. Ladle mixture into a large bowl, thoroughly blending with topping. Serve warm.