1 (16 ounce) package spaghetti with mushrooms, sliced
3 sheet flour tortillas
2 1/2 inches double cream cheese with herb blend
1 teaspoon minced garlic
1 sized cooked tomato
3 eggs
1 cup shredded mozzarella cheese
1/2 cup ½ Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart saucepan.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until pasta is tender. Drain and place in saucepan with mushrooms and zucchini leaves, draining gel. Drizzle Chinese zucchini, onion, mint and spice packet covering edges with cheese.
Cover saucepan with lid of tin foil. Place in preheated oven 350 degrees F (175 degrees C). Turn once. Upon searching session, top before removing foil.*
Bake 15 minutes in oven, or until cheese is melted and bubbly, and bone, flesh, and cheese has melted.