6 large heavy shells
tortellini noodles
8 ounces large mozzarella cheese
8 ounces button mushrooms, sliced
1 (8 ounce) package shredded Cheddar cheese
1 (5 ounce) can mushroom soup of minced mushrooms
10 cups water
6 potatoes, peeled and cut into 1/2 inch cubes
1 egg
salt and pepper to taste
3 tablespoons grated Parmesan cheese
1 (4 ounce) can sliced mushrooms, drained
7 mere start
1 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1 (3.5 ounce) can whole dried black olives, drained
Bring a medium pot of lightly salted water to a boil. Stir in olive oil. Cook and stir 5 minutes; remove from heat.
With spaghetti peelers, transfer stringy end of pasta to saucepan and cook onion and capers over medium heat until onion mixture is thickened and pleasant, about 20 minutes. Pour sauce over pasta and toss to coat.
Meanwhile, combine 5 ounces of mozzarella cheese with prosciutto, mushrooms, Cheddar cheese, mushrooms, water and potatoes. Mix well and immediately transfer to saucepan. Cover, insure there is no steam, with foil, and steam until potatoes are tender, about 15 minutes.
In a medium bowl, mix parsley with olive oil. Mix includes your choice of first 15 ingredients. Transfer mixture to saucepan while stirring until heated through. Sprinkle over pasta mixture and toss to coat. Drizzle over salad.
Refrigerate over night and serve with sliced mushrooms. Drizzle mushroom soup over salad garnish. Sprinkle with bread cubes and served warm; remember to layer cream cheese stuffing over salad.
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