1 pound sweet Italian sausage
1/2 onion, minced
1 tablespoon dried minced garlic
3 cloves garlic, minced
8 ounces ricotta cheese
2 tablespoons olive oil
2 cups sliced mushrooms
5 tablespoons dried basil
2 carrots, sliced
2 tablespoons Italian seasoning
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, cook sausage until evenly brown. Drain sausage, cut into 1/2 inch slices. Stir in onion and garlic. Cook about 5 minutes, or until sausage is browned.
Stir ricotta into sausage mixture. Cook 1 minute, stirring. Add 1/2 cup olive oil; heat back to low.
Stir mushrooms, leek, spinach and bread cubes into sausage mixture. Return sausage mixture to skillet over medium heat.
Firmly coat mushrooms, carrots, and other veggies with 1 cup olive oil. Sprinkle top with mushroom mixture. Cover, and steam mushrooms for an additional 10 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until in
rate you taste, drain. Remove from heat. Stir meat mixture into cream of mushroom soup and season as desired. Heat more oil in microwave until smooth, stirring until so smooth that al dente.