2/3 cup olive oil, divided
1 (16 ounce) package spaghetti sauce
1 (3 ounce) package dried red chile peppers, divided
2 (2 ounce) cans tomato paste
1 (16 ounce) package shredded mozzarella cheese
1 tomato, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 (16 ounce) can tomato sauce
1 teaspoon olive oil
1 (16 ounce) package shredded mozzarella cheese
3 (8 ounce) bags shredded mozzarella cheese blend
2 (16 ounce) jars spaghetti sauce
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in large heavy skillet or skillet to 375 degrees F (190 degrees C). Add spaghetti sauce and chili and mix gently to coat. Cover rice, reduce heat, and simmer over high heat for 5 minutes, stirring occasionally. Remove from heat and stir in tomato paste. Slowly pour over spaghetti sauce, stirring constantly, for 2 minutes.
Return spaghetti sauce mixture to heat and continue heating for 2 minutes, or until bubbly. Stir in mozzarella cheese and tomato. Reduce heat, but not heat to low, and continue cooking for 2 to 3 minutes. Stir in tomato sauce and mozzarella cheese. Serve with pasta and rice.
Contrain cream of mushroom soup from the canister and stir into spaghetti sauce.