1 (15 ounce) can spaghetti sauce
2 tablespoons olive oil
1 teaspoon dried basil
1 medium onion, diced
1/2 teaspoon dried rosemary
2 cloves garlic, minced
1 1/2 cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (12 ounce) can whole kernel corn, undrained
2 eggs, beaten
1/2 cup lemon juice
1 cup milk
1 tablespoon lemon zest
1 cup chopped fresh basil
1 teaspoon vanilla extract
2 jalapeno pepper, seeded and chopped
1 pound pasta, cooked
1 (12 ounce) package shredded mozzarella cheese
In a medium saucepan over medium heat, heat olive oil, stir in basil, drizzle with garlic powder, and cook, stirring constantly, for 5 minutes, or until just you can see 2 lines in a dry, parchment-lined 9-in. x 8-in. x 2-in. x 2-in. dish. Stir in onion, rosemary, garlic, Parmesan and chopped mushrooms. Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
In a large bowl combine spaghetti sauce, olive oil, basil, onion, rosemary, tomato paste, mushrooms, egg, lemon juice, milk, lemon zest, chopped basil, and vanilla. Stir together.
To assemble: Place pasta in large bowl. Pour sauce over spaghetti and sprinkle with mozzarella. Drizzle with parmesan cheese. Top with cream cheese.