1 (10 ounce) package shredded sharp Cheddar cheese
1 (10 ounce) package shredded Monterey Jack cheese
1 (5 ounce) can diced green chile peppers, drained
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste with juice
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) can crushed tomatoes
1 small onion, sliced into 1/2 inch rounds
6 ounces sliced mushrooms
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded mozzarella cheese
2 (8 ounce) cans crushed red wine
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste with juice
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded mozzarella cheese
2 tablespoons fresh lemon juice
salt to taste
freshly ground black pepper to taste
In a large bowl, combine sharp Cheddar cheese, Monterey Jack cheese, diced green chile peppers, tomato paste, tomato paste with juice, mozzarella cheese, crumbled tomatoes, mushrooms, cheese, spaghetti and cheese. Mix together well.
Transfer mixture to a separate large bowl. Mix together cream cheese, mozzarella cheese, tomatoes and mushrooms.
Prepare the salad by sprinkling the cheese mixture over the pasta and vegetables and rolling in crushed tomatoes. Pour the dressing over the pasta and vegetables while rolling. Sprinkle with crushed tomatoes. Garnish with green onions, mozzarella cheese, mozzarella cheese, cream cheese and Parmesan cheese.