2 pounds mascarpone cheese
1 pound lean ground beef
8 ounces spaghetti sauce, divided
4 (8 ounce) cans diced fresh mushrooms, drained
1 (8 ounce) package dry Italian-style soup mix
1 (2 ounce) can chopped mushrooms
1/2 teaspoon dried oregano
2 teaspoons dried basil
1/3 cup chopped carrots
1/4 cup chopped fresh parsley
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, mix mascarpone cheese and ground beef. Season with spaghetti sauce, chile peppers, mushrooms, oregano, basil, carrot and parsley salt. Mix thoroughly. Spread evenly over bottom of greased 9 x 13 baking dish. Pour remaining 2 tablespoons of spaghetti sauce over dish.
Bake at 350 degrees F (175 degrees C) for 1 hour, turning once.
Remove greased baking dish from oven and let stand for 15 minutes. Drain grease from baking dish and sprinkle with chopped mushrooms. Brush with remaining 2 tablespoon sauce, then spread in warm oven. Bake for 20 minutes, or until bubbly and golden brown. Sprinkle with parsley when done cooking. While cook is cooking, gently brush meatballs with vegetable oil.
Time to assemble: Preheat oven to 325 degrees F (165 degrees C).
Crumble flowery side down onto baking pan. Layer with shredded cheese, remaining 2 tablespoons sauce