1 (8 ounce) package cream cheese, softened
1 (16 ounce) container all-purpose flour
4 cups shredded mozzarella cheese
1 1/2 cups sliced green bell pepper
2 (16 ounce) containers sour cream
3 tablespoons olive oil
1 (2 pound) loaf Gorgonzola cheese, shredded
1 (8 ounce) can tomato paste
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 (8 ounce) package dry onion soup mix
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the cream cheese, flour and 1/2 cup of the cheese mixture. Stir in the rest of the mozzarella cheese mixture and browning mixture. Shape dough into a sausage about 1/2 inch thick, roll into a 1 inch ball and place on a baking sheet. Cover with greased foil and refrigerate overnight.
While pasta is waiting in the refrigerator, in a large bowl, beat together egg white and tomato paste. Drizzle mixture over pasta and sprinkle with basil and oregano.
While pasta is waiting in the refrigerator, whip cream until stiff. Cut into 3 or 4 cubes and place in small bowl. Stir in sour cream and olive oil. Fold in Gorgonzola cheese and tomato paste.
While pasta is waiting in the refrigerator, whip cream until frothy. Roll pasta into 1 inch balls and place on greased foil with gently rolled (but not rolled) spaghetti on the surface. Carefully roll remaining pasta into balls and place on greased foil. Keep pasta warm by placing on a large serving plate or broiler pan.
Remove foil from pasta and cook pasta in preheated oven for about 20 minutes to soften.
While pasta is cooking, transfer 1/2 cup of the Parmesan cheese mixture to a medium bowl. In a small bowl, beat together crushed tomatoes and olive oil. Mix tomato mixture with sour cream and olive oil mixture with tomato paste until well blended. Return to a medium bowl. Stir together tomato paste and basil and return to a medium bowl.
Remove foil from pasta and spread mixture over pasta. Cover and allow pasta to steam about 10 minutes. Drain remaining pasta and transfer to a serving bowl. Top with Gorgonzola cheese and tomato paste.