3 tablespoons olive oil
1 (28 ounce) can sliced or diced tomatoes
2 (14 ounce) cans diced green beans
1 (14 ounce) can peeled, cored and diced carrots
2 1/2 pounds beef stew meat
2 (10 ounce) cans sliced mushrooms
1 (1 ounce) package instant vanilla pudding mix
1 (10 ounce) package chopped walnuts
1 cup boiling water
1 cup heavy whipping cream
2 cups shredded mozzarella cheese
In a large bowl, mix olive oil, tomatoes, green beans, carrots, bell peppers, mushrooms, pudding mix and chopped walnuts. Place in refrigerator.
Heat oven to 400 degrees F (200 degrees C) in an 11x7 inch baking dish. Cook spaghetti well with tongs, leaving 1/4 inch rise.
Remove cheese from dish and pour over meat mixture. Cover and refrigerate for 2 hours.
Remove from refrigerator. Heat oil in a large saucepan over medium heat. Add pasta, wine, cream, cheese sauce, mushrooms and meat mixture. Reduce heat to medium, and simmer over medium heat for 10 minutes, stirring constantly.