1 pound spaghetti
1/2 pound mozzarella cheese, diced
1/2 pound Parmesan cheese
2 tablespoons diced green bell pepper
1/2 cup sliced red onion
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can chopped green chile peppers, drained
In a saucepan bring a large pot of salted boiling water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and return to the pot of boiling water. Stir in cheese and simmer for 10 minutes, stirring often. Remove from heat and stir in pepper and mushrooms. Transfer to a medium bowl.
In a medium bowl, beat cream cheese, cream cheese and green chile peppers until blended; transfer to bowl with sauce. Cover and chill in refrigerator for 3 hours. Serve chilled.