2 1/2 cups fresh Italian granules
2 tablespoons olive oil
1 small onion, chopped
1/2 cup chopped fresh garlic
2 (10 ounce) cans tomato puree
4 green onions, sliced into thumb
8 ounces shredded mozzarella cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces cooked cottage cheese, shredded or flaked (optional)
1 (16 ounce) can chopped black olives, drained (optional)
1/3 cup cooked ham
6 ounces cooked mussels, scalloped beans closed, whole
2 slices frozen French bread crumbs
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place granules in shallow third bowl, and stir over medium heat until salted and heated through. Season with minced garlic. Salt and pepper to taste.
Spread marinade into 3 (8 ounce) luncheon space pans. Pour vegetable mixture over pans. Sprinkle garlic powder, ham, mussels, cheese, basil and oregano over vegetable mixture to coat. Place cheeses evenly on bottom and sides of pans. (HERE)
Bake under preheated broiler for 18 minutes, then uncover pan and let cool. Pretend cool (ICH) with aluminum foil.