2 (16 ounce) cans tomato sauce
2 (16 ounce) cans tomato paste
1 (16 ounce) can tomato soup
1 (16 ounce) can ricotta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
5 ounces ricotta cheese, sliced
1 cup spaghetti sauce
3 (16 ounce) packages cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package shredded mozzarella cheese
1 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, combine tomato sauce, tomato paste, tomato soup, ricotta cheese, basil and oregano. Cook, stirring, until sauce begins to thicken. Stirring constantly, cook 2 minutes longer. Remove saucepan from heat. Stir ricotta into tomato sauce mixture; continue cooking, stirring 3 minutes longer. Mix spaghetti sauce and creamed corn into tomato mixture. Pour into 9x13-inch baking dish. Cover with foil; let cool. Layer with remaining ricotta, mozzarella cheese, cream cheese, 1 cup mozzarella cheese and mushrooms. Spoon over warm spaghetti.
Bake uncovered in preheated oven for about 1 hour. Remove foil when serving. Cool completely; slice thinly. Refrigerate 8 hours or overnight. Cut into 1-inch slices.
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