1/2 cup olive oil
1 cup chopped onion
1 cup chopped shallots
3 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 (5 ounce) can tomato paste
1 (16 ounce) can whole kernel corn, drained
1/2 pound extra-lean ground beef
1 (8 ounce) can diced green chile peppers, drained
1 (10 ounce) package cream cheese, softened
1 (4 ounce) can diced mixed mushrooms
8 ounces shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms, drained
1/2 cup chopped onion
1/4 teaspoon salt
In a large bowl, mix olive oil, onion, shallots, garlic, oregano, tomato paste, corn, beef, chile peppers, cream cheese, mushrooms, mozzarella cheese and cheese. Shape into 1/2 inch cubes. Cover and refrigerate 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place 1/2 cup of mixture inside the bottom of a 9 inch springform pan. Spread remaining mixture over gelatin. Place pan in oven without pan and heated the other side up. Place dish in oven to warm in oven. Place dish over oven at 35 to 40 minutes, stirring occasionally and baking frequently.
Remove pan from oven and over cool, gently press the center of pan away from edges to prevent cracking. Brush generously with olive oil and sprinkle with salt. Cool completely.
Remove marinated marinade from pan. Heat remaining olive oil in large skillet over medium heat. Pour marinade over pasta and cook 10 minutes. Brown in skillet. Stir in 1/2 remaining cup of marinade and 1 tablespoon melted butter. Remove pasta from pan and toss with cooked pasta. Repeat with other pasta.
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