1 pound roma (plum) tomatoes with green pepper
1 (8 ounce) package cream cheese, softened
1 pound shredded Cheddar cheese
1 cup shredded Swiss cheese
2 large eggs
water
1 (10 ounce) can diced pepper jack cheese
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
4 eggs, beaten
6 ounces shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a bowl, cream together cream cheese, Cheddar cheese, Swiss cheese, mozzarella cheese and onions.
When pasta is finished cooking, stir in cheese and stir. Serve at once.
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