1/2 cup olive oil
3 cloves garlic, minced
2 (1 ounce) packages Italian-style dry mustard mix
1 (15 ounce) can whole peeled tomatoes, with juice
1 medium tomato, diced
1 (1 ounce) package cream cheese, softened
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup chopped green onions
2 cups shredded mozzarella cheese
salt and pepper to taste
1 teaspoon Italian seasoning
2 cups chopped fresh basil
2 cups chopped fresh parsley
1 cup chopped fresh rosemary
1 cup chopped fresh thyme leaves
1 cup chopped fresh oregano
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup chopped fresh oregano
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1 slice red onion
Place olive oil in a large saucepan over medium heat; sprinkle with garlic and saute until golden. Add dry mustard mix and tomatoes in a separate small bowl. Add cream cheese, cream cheese, mozzarella cheese, mozzarella cheese and parsley in another small bowl. Mix thoroughly, then spoon over olive oil mixture. Cover and refrigerate overnight.
While the pasta mixture is heating, heat the 1/2 cup tomato juice in a small saucepan over medium heat. Add pasta mixture and tomato sauce; mix. Simmer for several minutes, stirring. Serve at room temperature.
Stir in the 1/2 cup ricotta cheese and Italian seasoning. Shape into a sandwich shape and roll up. Serve with garlic bread.
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