2 1/2 cups basil leaves
2 tablespoons sugar
1 (8 ounce) can tomato sauce
2 tablespoons minced garlic
1/2 cup chopped onion
2 (28 ounce) cans tomato paste
1 (3 ounce) package instant cheese spread
1 (8 ounce) package linguine noodles, wired
1/2 cup chopped fresh mushrooms
1 cup spaghetti sauce
1 cup dry spaghetti sauce
Place basil in a large mixing bowl. Transfer to a 9x13 inch baking dish. Spread tomato sauce over basil. Stir thoroughly. In a small bowl, mix tomato sauce with garlic, onion, tomato paste, Italian seasoning, tomato sauce, pasta, tomato sauce, and spaghetti. Cover dish and refrigerate for 3 hours or until sauce has thickened.
Preheat the oven to 425 degrees F (220 degrees C).
Layer pasta into the baking dish. Spread tomato sauce over pasta. Sprinkle cheese over the top. Cover and refrigerate for 10 minutes. Heat spaghetti sauce in microwave oven. Repeat layers, start with cheese.
Bake uncovered for 20 minutes in the preheated oven. Preheat oven to 350 degrees F (175 degrees C).
Remove covered dish from oven and place in 450 degrees F (230 degrees C) oven, covered for 30 minutes for a larger spread of vegetables. Remove from oven and place on rack of a slow cooker. This goes well with the reheated tomato sauce.
I couldn't have added much more then recommended; all that effort wasted. The dough directions said to coat the rolls, but I think I'd done enough with my first mixture of 2 t butter and 1/2 pt rice. Will definitely be doing this again.
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