1 (8 ounce) can tomato paste
2 (12 fluid ounce) cans tomato juice
1 (8 ounce) can tomato soup
1 (8 ounce) bottle food color
3 cups ricotta cheese
2 tablespoons Italian seasoning
1 egg, beaten
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil leaves
1/4 teaspoon dry onion flakes
1/4 teaspoon salt
1 (4 ounce) can mushrooms, drained
1 (6 ounce) can tomato paste with juice
1 cup fresh mushrooms, drained
1 (6 ounce) can tomato paste with juice
1 (4 ounce) can sliced mushrooms
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil leaves
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In a small saucepan, combine ricotta cheese, Italian seasoning, egg, basil, oregano, basil, oregano and basil leaves.
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