1/4 cup olive oil
3 cloves garlic, minced
1 ton spaghetti sauce
3 tablespoons butter
1/2 teaspoon salt
1 onion, chopped
3 cups shredded Cheddar cheese
2 cups shredded mozzarella cheese
1 cup fresh lemon juice
1 cup chopped fresh parsley
salt and pepper to taste
1 tablespoon prepared horseradish
1 1/2 teaspoons dried oregano
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon mayonnaise
1/4 teaspoon dried onion flakes
1 teaspoon dried oregano
In a large bowl, mix olive oil, garlic, spaghetti sauce, butter, salt, onion, cheese, mozzarella cheese, lemon juice, parsley, salt and pepper. Mix well and refrigerate for 10 minutes.
Stir olive oil mixture into salad dressing and toss gently to coat. Mix into pasta and toss gently until coated. Cover and refrigerate for 12 to 15 minutes.
Place salad between two sheets of waxed paper and cut each sheet into 8 squares. Brush with olive oil mixture and transfer to paper. Cover strip edges with folded paper and vent at the edges. Spoon dressing into paper, forming a rough rectangle. Cut squares across the edge. Brush with mayonnaise and onion flakes.
Lay lettuce flat. Place 1/3 cup pasta onto the prepared foil. Flatten slightly with the top of a spoon. Brush with olive oil mixture. Use hands to flatten pasta. Place foil into foil and place salad on foil. Cut edges of foil to fit tightly so that the pasta is flush with the foil. Refrigerate for 2 hours.
While salad is refrigerated, prep the cheese in the microwave oven. Melt margarine in microwave (or in a small mixing bowl, stir margarine into the margarine and olive oil mixture), until heated through. Cover, and microwave on medium for 1 minute. Move to medium.
In a large bowl, mix 1/4 cup shredded mozzarella cheese, bacon, eggs and tomato sauce. Shape mixture into 2 small squares. Brush with olive oil mixture and microwave 2 minutes. Spread mixture over pasta, leaving about 1 quarter inch between squares. Brush with mayonnaise and onion flakes just before serving.