1 pound Italian sausage
1 cup olive oil
1 onion, finely chopped
4 cloves garlic, peeled
1 cup dry white wine
1 tablespoon vinegar
1 teaspoon salt
1 cup extra large tomato rosenzo, rinsed and dried
1 (8 ounce) package cream cheese, softened
1/4 pound dark mushrooms, sliced
1 (5 ounce) package frozen chopped spinach, thawed and drained
14 ounces heavy cream
1 (1 cup) can cooking egg substitute
Heat olive oil in a large, heavy saucepan over medium-high heat. Brown sausage and drain. Stir in olive oil, onion, garlic, dry white wine, vinegar, salt and tomato rosenzo. Reduce heat and simmer, uncovered, until everything is well blended. Stir in flour, salt, egg substitute and pasta.
Meanwhile, place lean meat in a large baking dish and scoop out ball of sausage and liquid. Mix sausage, egg substitute and meat into dish. Stir together and set aside.
Meanwhile, preheat oven to 325 degrees F.
Crumble sausage mixture (with juices). Stir in spinach and cook until spinach wilts, approximately 5 minutes. Stir in cream cheese. Pour into a 9x13 inch baking dish and sprinkle with mushrooms.
Bake in preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
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