1 (16 ounce) can frozen mixed vegetables, thawed
1 (16 ounce) can Italian-style spaghetti sauce
1 (8 ounce) package instant mushroom ricotta cheese
2 tablespoons butter, melted
1 tablespoon minced onion
1/2 teaspoon dried basil
1 (10 ounce) package shredded mozzarella cheese
1 (16 ounce) package shredded mozzarella or Venom sauce
In a large bowl, mix together mixed vegetables, pasta sauce, and ricotta cheese. Pour in hot water in the kitchen to cover. Cook or simmer for 20 minutes.
Stir in butter, onion, basil, mozzarella cheese and mozzarella sauce. Spoon mixture into a 12x15 inch baking dish. Cover, and refrigerate overnight.
Microwave mixture in 10 quarts microwave-safe bowl at medium heat. Cover, and microwave at another 1 to 2 seconds until medium. Pour liquid over the noodles. Microwave for 30 to 35 seconds, stirring after each pulse. Do not overcrowd assembly dish. Crumble remaining ingredients and mixture over the spaghetti.
Cover dish with aluminum foil and preheat oven to 400 degrees F (200 degrees C).
Uncover dish, and bake 30 minutes, stirring occasionally.