1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
salt to taste
1/2 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 (4 ounce) can sliced mushrooms (optional)
1 pound long grain seashell pasta
2 tablespoons vegetable oil
1 egg
3/4 cup diced strawberries
2 tablespoons minced fresh herbs
1 tablespoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
2 tablespoons crushed red pepper flakes
1/4 teaspoon white wine
1/4 teaspoon paprika
1/4 teaspoon dried oregano
In a large saucepan, bring salted water to a boil. Add garlic powder, oregano, basil, sage, marjoram, salt, garlic powder, basil, sage, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram. Place a saucepan or wok over medium heat, bring to a gradual boil, and remove from heat.
Bring 2 tablespoons olive oil and 2 teaspoons marinade to a medium heat in a large saucepan. Saute spinach and onion in olive oil until golden and transparent, then add to the saucepan with skillet. Cook and stir over low heat until spinach is wilted and slightly limp. Add tomato sauce and water and bring to a boil.
Stir in 1/4 cup chopped parsley, thyme, basil, rosemary, basil, parsley, thyme, rosemary, basil, parsley, thyme, rosemary, basil and parsley. Reduce heat and simmer 5 minutes.
Add fish and green beans (optional) and simmer 4 minutes per serving of pasta. Season with garlic powder, oregano, basil, sage, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram, salt, garlic powder, basil, marjoram and salt. Return the saucepan to a boil, then reduce heat. Stir in 6 egg yolks. Reduce heat, cover the pan, and simmer for 15 minutes.
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.
Return the saucepan to a boil and add water and olive oil. Cook 10 minutes or until heated through.
Remove from the heat and add mushrooms and parsley. Sprinkle mushroom sauce over the bottom of the plastic container and cool fully.
Place 1/4 cup of pasta on the bottom of the container, fold over so that the top of the pasta side up is about 1/2 inch above the bottom of the container.
Top baguette with tomatoes, onion, and sliced green pepper; top with another baguette, tomato, onion, and green pepper and olive mixture.
Place another baguette, tomato and onion mixture over the top of the pasta. Spread remaining pasta on top.
Cover with plastic wrap and refrigerate 1 hour. Preheat a large skillet and heat over medium high heat.
In a small dish, spoon the mushroom and mushroom sauce over the top of the pasta, allowing it to spread through the container. Pour olive oil over the water.
Bake uncovered in the preheated skillet until bubbly and golden brown, about 15 to 20 minutes. Drain on paper towels, turning over and continuing baking until pasta is tender, about 25 minutes. Toss with shredded mozzarella cheese,