4 eggs, beaten
3/4 cup vegetable oil
1 (15 ounce) can Italian-style stewed tomatoes
1/2 cup grated Romano cheese
1/2 teaspoon hot salt
1/2 cup Italian-style seasonings
1 cup frozen pasta, thawed
1/2 cup olive oil
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine eggs, oil, tomatoes, cheese and salt and heat until cheese is melted and mixture is smooth. Remove from heat, and stir in tomatoes, Romano and hot salt and seasoning.
In a 2 quart saucepan, combine pasta, oil, and tomato mixture. Bring to a boil. Reduce heat to low, and simmer, uncovered, until nearly done (about 15 minutes).
Meanwhile, heat olive oil in a skillet over medium heat. Place 1/2 cup of filling over pasta, and pour over spinach and mushrooms.
Bake in preheated oven for 15 to 20 minutes, or until sauce is bubbly and slightly cooked.