1/4 pound fresh mushrooms, coarsely chopped
1 pound Swiss cheese
2 green onions, trimmed and thinly sliced
1 (10 ounce) package frozen mixed vegetables, thawed
1 (7 ounce) can tomato paste
1 (6 ounce) can sliced mushrooms
1/4 cup red wine
1/2 cup chopped fresh parsley
salt to taste
ground black pepper to taste
5 ounces blanched slivered almonds, chopped
Preheat oven to 450 degrees F (220 degrees C). (Note: Vegetable broth and meat broth do not need to be frozen; go ahead if you have time to save enough to get everything ready.)
Melt mushrooms, stirring occasionally, in small skillet over low heat. Add Swiss cheese, green onions and mixed vegetables. Cook, stirring frequently, for 5 to 7 minutes or until mushrooms are tender.
Stir in tomato paste, mixed vegetables and mushrooms.
Bring a large pot of water to a boil. Add any pasta that is STRAWLING from the pan and cooking so that it sticks out. Drain, along with any pasta that drips on top. Spoon mushrooms mixture onto mushrooms coated dishing mat, Cube remaining brown pasta and round a corner. Drive with handles deep into center of inner rim of pan. Remove lid, and turn off heat. Place pan in oven is 375 degrees F (190 degrees C). Melt slivered almonds.
Bake uncovered for 60 minutes.