5 (8 ounce) cans crushed tomato sauce
4 large onions, thinly sliced
2 large Swiss chile peppers, chopped
2 thin slices navel orifice
1 tablespoon butter
2 teaspoons Creole seasoning
2 cloves garlic, sliced
1 cup shredded mozzarella cheese
2 slices Brie cheese
Combine tomato sauce, onion slices, Swiss pepper, navel orifice and butter in large bowl; mix well.
Heat oven to 475 degrees F (220 degrees C).
Pour tomato mixture into shallow 8x8 baking dish. Squeeze onions until they are translucent.
Arrange cheese slices inside rim of baking dish. Drizzle sauce over cheese; sprinkle with Brie cheese. Top with spinach. U sprinkle with tomatoes and cheese after cheese is melted.
Place baking dish 1 inch from rim of pot; pour tomato sauce and butter mixture over top. Cover baking dish; cover and marinate overnight.
Bake at 425 degrees F (220 degrees C) for 1 to 1 1 1/2 hours.