1 (16 ounce) package frozen mixed vegetables, thawed
1 small yellow onion, peeled and chopped
3/4 cup white wine
2 cups frozen mixed vegetables, thawed
1 tablespoon olive oil
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons dried rosemary seed
1 teaspoon dried basil leaves
1 teaspoon dried basil
1 teaspoon dried lemon
1/2 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried basil
2 tablespoons olive oil
1 (8 ounce) package shredded mozzarella cheese
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, melt 2 tablespoons butter in 2 cups heavy cream. Saute onions, followed by 2 tablespoons beef marinade. Stir in white wine and mix with tomato sauce. Drizzle over spaghetti and vegetable mixture in 5- to 6-inch circles.
Fill a large 9x13 inch baking dish with 2 tablespoons cheese. Pour 2 tablespoons cheese over pasta mixture and sprinkle with remaining 2 tablespoons cheese. Spread sauce evenly over pasta and vegetables mixture. Cover dish and refrigerate roughly 1 hour (or overnight).
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