3 tablespoons olive oil
1 pound ground beef
1/2 teaspoon dried oregano
2 cloves garlic, minced
1 onion, minced
1 (14 ounce) can tomato sauce
1 (14 ounce) can whole peeled tomatoes, drained
1 (14 ounce) can whole carrots, drained
1 (14 ounce) can white kidney beans with liquid
1 (4 ounce) can tomato paste
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package shredded mozzarella cheese
1 (15 ounce) can tomato paste with milk
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Place the olive oil and meat in a large saucepan and heat over medium heat. Saute until well browned, about 5 minutes. Drain meat, chop and drain well.
Place the oregano, garlic, onion in a small bowl. Stir in tomato sauce, tomato stew and diced tomatoes.
Stir beef mixture into tomato sauce mixture. Finally, stir in sausage and Italian seasoning. Mix well.
Cover saucepan and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, for about 2 hours.
Return meat mixture to saucepan and bring to a low heat. Add pasta, tomato sauce, tomatoes and beef and continue to heat until well combined and liquid is absorbed.
Arrange meat mixture on large baking sheet. Place baking sheet on a medium baking sheet. Cover with baking sheet and bake for 1 hour. Remove from oven and brush with tomato sauce.
While meat mixture is cooking, shred cheese while still in the pan and spread over meat mixture.
Remove parchment paper from oven and place meat mixture on top of parchment to keep it from sticking. Melt butter in a small saucepan over medium heat. Stir the margarine into the margarine slowly until it begins to coat the bottom and sides of the pan. Pour tomato sauce over meat mixture.
Bake for 1 hour, or until chicken and vegetables are tender.
While meat mixture is cooking, combine the cream cheese and sour cream in a small bowl. Mix together and spread cream cheese mixture over meat mixture. Add tomato paste and milk to the cream cheese mixture. Mix thoroughly. Sprinkle with Monterey Jack cheese.
Remove from oven and sprinkle with cheese mixture. Bake for an additional 15 to 20 minutes or until cheese mixture is bubbly and golden brown. Serve immediately.