1 head romaine lettuce, sliced
1/4 cup olive oil
1/2 pound chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried minced onion
1 pinch salt
1 teaspoon crushed red pepper flakes
1 (8 ounce) container fresh mozzarella cheese, divided
2 cups diced cooked ham
1 cup sliced mushrooms
2 slices bacon, sliced into 1 inch strips
1 teaspoon prepared Italian-style seasoning
1 (8 ounce) container grated Parmesan cheese
1 cup crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/4 teaspoon salt
1 dash hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium bowl, mix olive oil, onion, garlic, olive oil, onion flakes, salt, crushed red pepper flakes, mozzarella cheese, ham, mushrooms, bacon, mushrooms, bacon, mushrooms, bacon, mushrooms, and sage. Sprinkle remaining creamed creamed creamer over pasta.
In a small bowl, mix crushed tomato and oregano. In a medium bowl, mix remaining creamed creamer with 4 ounces mascarpone cheese. Salt and pepper to taste. Transfer to prepared dish. Sprinkle remaining creamed creamer over pasta. Top with remaining 2 oz pasta. Sprinkle tomato mixture on top of pasta.
Bake dish in preheated oven for 45 minutes, or until lightly browned. Transfer heat to broiler setting.
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