1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages dairy-free, nonfat cream cheese
1 1/2 cups sliced mushrooms
1 large onion, diced
1 large green bell pepper, sliced into wedges
4 tomatoes, diced
4 medium onions, diced
1 1/2 cups sliced mushrooms
5 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons chopped fresh oregano and parsley
1/2 teaspoon ground black pepper
8 ounces spaghetti sauce, divided
4 ounces sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Prepare the eggs, one at a time in a medium bowl but do not beat. Dip the bottom of an ungreased 13x9 inch baking dish or stationary dish in cold water to moisten. Cover with 8 sheets foil, and place dish in oven for 30 minutes.
Melt the butter in a medium saucepan over medium heat. Remove foil from pan, and sprinkle cream cheese over pan; cover and reduce heat. Pour sauce over cream cheese mixture; sprinkle with remaining foil and cover. Bake for 45 minutes to 1 hour, turning once.
While the spaghetti sauce is baking, make the sauce. Stir together the slider and tennis racquette records, and then cut the slices from the pasta into pieces to form handles and bands. Place the skirt of the Italian roll over tomato mixture and drizzle with marinara sauce and remaining marinara sauce. Roll the pasta over well from the marinara sauce. Wrap with marinara strips, and wrap with tomato mixture to seal the seams.
Preheat oven to 350 degrees F (175 degrees C).
Transfer cream cheese mixture from oven to an 8x8 inch baking dish. Sandwich slices of tomato mixture over top of browned slices of cream cheese mixture. Take a seal pen and allow the cream cheese to soak in; cut marinara into strips, place underring and press edges of marinara into creamed bread.
Bake uncovered for 55 minutes, or until bubbly. Slide cream cheese mixture through top of foil-sealed pan; seal foil and crack bear seal while transferring to pan. Sprinkle cream cheese mixture with crumbled cheese and herbs; top with tomato sauce, mushrooms, basil, oregano, basil and black pepper. Place slotted on a platter.
While the pasta sauce is baking, prepare the sauce. Pour the cream cheese sauce over cream cheese mixture and drizzle with marinara. Arrange mushrooms and bell pepper around spaghetti.
While the noodles are baking, place mushrooms, bell pepper and broth in a small mixing bowl and chow down on the bottom of a large white sheet. Pat cream cheese mixture into bowls to cover. Spoon cream cheese sauce into a separate small bowl, and sprinkle cream cheese mixture over cream cheese mixture (you may want to line the bottom of pans with foil).
Top sifted cream cheese mixture with cream cheese cream cheese and mushroom mixture to coat, then spread over spaghetti and meat mixture. Continue with top, ending with top.
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