1 pound lean pasta
2 cups shredded mozzarella cheese
1 (2 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon crumbled garlic
3 tablespoons olive oil
1 pound carrots, rinsed and cut into 3 wedges
2 scallions, finely chopped
1 pound Italian sausage, cut into 1 inch pieces
1 pound Italian sausage, cut into 1 inch pieces
1 pound Hungarian sausage, cut into 1 inch pieces
1/2 onion, thinly sliced
8 cloves garlic, minced
1 1/2 cups tomato paste
1/4 cup Italian seasoning
4 bay leaves
1 cup grated Parmesan cheese
1/4 teaspoon dried oregano
5 teaspoons dried basil
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt cheese in a large skillet over medium heat. Mix in mushrooms, cream of mushroom soup, oregano, basil, garlic, olive oil, carrots, Italian sausage, Hungarian sausage, onion, sausage, celery, spices, salt and pepper.
Stuff each individual piece of carrot and tomato into a small plastic bag; stuff meat into the bag with the meat. Spread remaining carrot mixture over a large core portion of celery and parsley. Arrange in a single layer in baking dish for large tomato chunks. Cover dish with foil or foil, and turn the celery and parsley mixture between the meat and vegetables. Cover with aluminum foil. Let meat marinate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Position celery and parsley mixture 2 inches apart in a single layer in center of shallow baking dish, or spread out horizontally. Place 5 inches apart onto baking sheet. Sprinkle with remaining 5 tablespoons marinade.