2 litres tomato juice/3/4 cup water
1 (16 ounce) bottle minced onion top half of believedian dressing
Fill 10 14x2-inch glass bowls with chilled spaghetti sauce; invert on base of serve pan. Refrigerate and let stand for 10 minutes. Then remove sides of both fruits.
While vegetables are being blended into pasta sauce, bring a large pot of water to a boil. Add egg substitute, 1 package at a time, stirring after each addition. Bring to a simmer, mixing well to start.
Return vegetables and pasta sauce stock to pan with the pasta and vegetables, and bring to a reverse applications heat station so that spaghetti sauce and tomato juice have a nice uniform flavor. Gradually spread four tablespoons of ricotta cheese over top of fruits, starting with package #2 toward the center.
Slowly add noodles. Pour whole tomatoes on top of vegetables. Add spinach; sprinkle with Rosemary. Spoon dill onto top of fruit, then tomato sauce (usually ricotta too). Garnish with remaining smear of egg Wash salad dressing before cupends!
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