3/4 cup butter
1 (.3 ounce) package dry Italian-style pasta and cheese blend
1 cup shredded mozzarella cheese
1 cup flaked heavy cream cheese
1 cup shredded Swiss cheese
1 cup diced onion
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/8 teaspoon salt
1 large potato, cubed
1/4 teaspoon dried oregano
2 cups whole kernel corn
1 tomato, diced
1/4 teaspoon dried basil
2 pounds shredded mozzarella cheese
1 pound teriyaki sauce
3 tablespoons honey
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large saucepan, combine butter, pasta and cheese, mozzarella cheese, Swiss cheese, onion, parsley, paprika, salt, brown sugar and crushed tomatoes. Cook over medium heat, stirring, until cheese is melted to desired consistency. Reduce heat to low just until whisking consistency. Transfer mixture to prepared pan.
Heat sauce in saucepan on medium heat. Add potato cubes, tomato, basil and mozzarella cheese. Cook, stirring occasionally, over medium heat until melted and smooth. Pour over egg, cheese and vegetables. Turn to coat. Pour and stir over cooked casserole. Cook over medium heat until fill is warm.
When felting, combine Za'atar, honey and tomato zest and drizzle mixture over top. Cover tightly with aluminum foil.
Return all ingredients to pan and cook stirring over high heat until cheese is melted and smooth. Stir mixture into casserole mixture and redistribute among 10 of 11 casserole dishes. Chill 4 hours before serving.