1 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup diced tomatoes
1 cup sliced mushrooms
1 cup chopped green bell pepper
1 cup water
10 cloves garlic, minced
salt and pepper to taste
In a medium bowl, mix oil, cream cheese, onion, bell pepper, tomatoes, mushrooms, green peppers and bell peppers. Cover and refrigerate for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 tablespoon of dressing over the top of the pasta package. Sprinkle with remaining 1 tablespoon olive oil. Cut and roll the pasta round shapes into 1 inch squares, leaving 1 inch strips.
In a microwave-safe dish, microwave 1/2 cup of the pasta for 1 minute on each side. Spread cream cheese mixture over all. Prepare the sauce and salad dressing by putting 1 cup of cream cheese mixture in each square of rectangle. Roll squares of pasta into balls, and roll them in parmesan. Place on ungreased cookie sheet.
Place tomato slices in center of chilled rectangle. Spoon sliced tomato over pasta. Top with green bell pepper strips, green bell pepper rings, mushroom caps, almonds, black pepper