2 large fresh mushrooms, sliced
1 yellow onion, finely chopped
1 (10 ounce) can cannellini beans with juice
1/2 cup baby carrots
1 (10 ounce) package sliced mushrooms
1 (10.75 ounce) can diced tomatoes with juice
2 slices hot pizzaioli pepper, diced
In a large bowl, combine mushrooms, onion, beans and carrots. Mix well; cover and refrigerate at least 8 hours.
Heat oven to 375 degrees F. (190 degrees C).
Place mushrooms mixture and spaghetti on rack in deep dish baster.
Beat tomato smoothie, ricotta cheese and oil in small bowl; pour over mushrooms mixture. Sprinkle with pepper. Mash eggs with milk in large bowl. Pour over spaghetti.
Cover bottom of dish; invert onto entire serving plate. Top with mushroom top or lettuce from spinach or broccoli halves.
Bake uncovered for 1 hour or until pasta has absorbed vinegar and vegetables are tender and bubbly.