3 roma (plum) tomatoes
5 ounces mozzarella cheese
2 tablespoons olive oil
1 3/4 ounces mushroom mushroom caps
1 (4 ounce) tube spaghetti sauce
1 (4 ounce) can sliced mushrooms, drained
1 (1 ounce) package dry nacho-style taco sauce mix
1 cup chopped onion
1 cup boiling water
Combine tomatoes, mozzarella cheese, olive oil, mushrooms, spaghetti sauce, mushrooms, dry nacho style taco sauce mix, onion, and water in small bowl.
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 and reserve for future use.