1 green bell pepper, chopped
1 onion, chopped
1 (22 ounce) can tomato sauce
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon white pepper flakes
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon dried rosemary
2 (14 ounce) cans whole peeled tomatoes with juice
1 cup shredded mozzarella cheese
1/4 cup chopped onion
1 (14 ounce) can tomato sauce
1/4 cup chopped fresh basil
1 tablespoon garlic powder
1/8 teaspoon paprika
1/4 teaspoon dried rosemary
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Shuttle, batter still in plastic bag, to sides and lower onto flat surface; wipe with paper towels.
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