1 tablespoon olive oil
2 1/4 inches round baking dish
4 (8.5 ounce) packages cream cheese, softened
1 cup grated Parmesan cheese
6 cloves garlic, chopped
1/2 pound chopped onions
8 ounces pancetta chicken (calculated weight as pork is cubed; cubed, broken down sausage surgies take 6 to 8 inches of bone), skin removed and internal organs not yet cooked
4 teaspoons paprika
1/4 teaspoon red pepper flakes
1 cup dried industrial-strength spaghetti sauce
2 tablespoons heavy whipping cream
1 cup lightly cream cheese, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine the oil, cream cheese, Parmesan cheese and garlic and set aside. In a small bowl toss together the cooked meat, vegetable mixture, and diced tomato. Mix the mixture all together, alternately with the carrot, onion, tomato and vegetable mixture in the sauce.
Bake for 15 minutes in the preheated oven.
When the first sliver of the carrot sticks out--and it'll go left to right--snap it clean off with a fork or the end of a pastry bag. Stir in the paprika, red pepper flakes, spaghetti sauce and 1/2 cup of the cream. Chill completely before serving.