1 pound medium onion, chopped
1 (16 ounce) package cream cheese, softened
2 eggs
1/2 cup milk
1 1/2 cups milk
2 tablespoons butter, chilled
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 (10 ounce) cans tomato paste
1 cup shredded Cheddar cheese
In a large, deep skillet over medium heat, cook onion in a single layer about 5 minutes per side. Stirring frequently, cook until golden brown; drain. Stir in cream cheese, eggs, milk, butter, basil and parsley. Cook, turning frequently, until smooth.
Remove onion from skillet. Mix cream cheese mixture with mushrooms, ricotta cheese and cheese; transfer to a bowl for easy filling.
Melt 1/2 cup of butter in skillet, and lightly brown cheese mixture. Stir in sausage mixture, tomato paste, shredded Cheddar cheese and onion mixture. Pour over chicken/vegetable mixture. Transfer to a separate plate.