1 (12 ounce) package canned Italian-style canned tomato pasta with tomato paste
2 (10 ounce) cans crushed corn kernels
1 cup crushed tomatoes
1/2 pound sliced fresh mushrooms
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dried parsley
1 (14 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups water
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh thyme
1/3 cup Italian-style seasoning
2 tablespoons Italian seasoning
2 tablespoons dried oregano
1 pinch dried oregano
3 bay leaves
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.
Meanwhile, in a large skillet, combine corn and tomatoes with green bell peppers, onion and spoon; toss. Arrange mushrooms, tomato and mushrooms over top (cooking spray included). Transfer to pot in skillet over medium heat. Bring to a boil. Boil 20 minutes, stirring constantly. Remove from heat. Stir in soup, water and parsley zest. Cook 10 minutes or until vegetables are tender. Remove bay leaves.