1 (18 ounce) can hot Italian and Italian-style linguini
1/2 teaspoon minced garlic
1 (8 ounce) can pesto
1 (15 ounce) bottle Italian-style salad dressing
red wine vinegar
3 tablespoons olive oil
1 pound salami
1/4 cup Italian seasoning
1 egg, lightly beaten
1 teaspoon salt
2 teaspoons minced fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a (3 to 4 ounce) canning bag.
Preheat oven to 400 degrees F (200 degrees C).
Place 2 cans of spaghetti sauce in the bottom of a microwave-safe bowl. tuck the spaghetti behind the bag to press it in to form a longer heavy stuffed shell. To cook more spaghetti, buzz the spaghetti with a wooden skewer while cooking.
Heat olive oil in a large skillet over medium heat. Stir in 2 cans of sauce, half-and-half cream, Italian dressing, garlic, and chopped fresh parsley. Flatten gel, and whisk together until smooth. Remove from heat, and drain gel in a small bowl, reserving 1/2 or so for garnish.
Turn pasta and sauce over, and spoon into canning bag with butter knife. Fill spaghetti, salami, and parsley with sauce. Refrigerate about 24 hours, or overnight. At the end of the 24 hours, remove pasta from bag and spoon over pasta mixture in canning bowl.
Bake at 350 degrees F (175 degrees C) for 15 minutes, or until pasta is cooked through and golden.