1 (6 ounce) can tomato sauce
1 (8 ounce) package sausage, sliced
1 (16 ounce) package mozzarella cheese
1 (8 ounce) package shredded mozzarella cheese
2 tablespoons dried parsley
1 tablespoon dried thyme
2 tablespoons mustard seeds
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
2 cups spaghetti sauce
1 (16 ounce) package cream cheese, softened
1 (2 ounce) package shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 cup sliced mushrooms
1/2 cup chopped green onions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix tomato sauce, sausage, mozzarella cheese, shredded mozzarella cheese and parsley; transfer to large bowl. Mix together the mozzarella cheese, mozzarella cheese, cheese, cheese and mushroom sauce; toss well.
In a large bowl, stir the spaghetti sauce, cream cheese, mozzarella cheese, cheese, mushrooms, green onions and parsley into the sauce, and stir just until combined. Transfer to the pan. Reduce the heat to medium, and stir in the wine and cream cheese mixture.
Cooling the sauce will be difficult. Place pan on a flat surface, hold the edges of the pan slightly closed and roll the sauce in butter or margarine. Return to a simmer, and stir sauce with the cheese mixture before spreading over the top. Serve with the shredded mozzarella cheese.
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