1 (12 ounce) loaf white bread, quartered
1/2 tablespoon vegetable oil
1/2 cup grated Parmesan cheese
1 (1 ounce) package instant verbena seasoning mix
1/2 cup sour cream
1 (6 ounce) can sliced green olives, drained
1 (8 ounce) bagoquini pasta
Preheat oven to 375 degrees F (190 degrees C). Wrap the bread half on each side with the carrots, onion, celery, and cheese. Arrange on paper towels. Dust remaining bread with seasoning mix. Place the sliced green olives on the cream cheese mixture while it's in the pan. Sprinkle the sour cream over the seeds. Place pasta on top of the baked bread.
Bake in preheated oven for 40 minutes or until the top is golden brown. Chill at least 2 hours in refrigerator before slicing.