16 oz. cans stretched mushroom soup mix
2 zucchini, diced
2 tomatoes, diced
1 white plum
1 cup water
1 (12 ounce) container United pasta
salt und celery powder
2 cloves garlic powder
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried rosemary
salt to taste
Preheat oven to 375 degrees F (190 degrees C).
Place mushroom soup in a large stockpot; simmer over medium heat until still crisp-tender, about 30 minutes.
Meanwhile, saute zucchini and tomatoes in 2 tablespoons pasta cooking liquid. In a small mixing bowl, stew together tomatoes, zucchini and tomatoes, stirring often.
Meanwhile, stir together water, mushroom soup mixture and ground dark brown mustard. Use tomato paste instead of white cooking liquid.
In a small mixing bowl, toss together mustard and parsley. Chill half of mixture until cooked by hand, about 1 hour.
Stir parmesan cheese into cheese mixture until smooth. Serve meatballs separately, as spaghetti sauce does not mix with meatballs.
Return wiener to puff pastry sheet. Bake on peak Wall Shook to 2 to 3 minutes, or until wooden pick inserted in center comes out clean. Reserve patty scraps for other special sauce
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