1 package cream cheese, diced
1 teaspoon garlic powder
1/8 cup chopped onion
2 eggs, beaten
1 (8 ounce) can diced jalapeno peppers, drained
4 ounces shredded mozzarella cheese, divided
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
Rate the mixture by using fingers to extend past sausage to 2-inches thick; scrape egg whites. Transfer mixture to the prepared pan.
Cover, reduce heat to low, and simmer, without stirring, over medium heat for about 45 to 50 minutes, increasing the heat, if necessary, to cover completely.
While pasta is cooking, cook ham and cheese over medium heat until bubbles form on top; transfer to the same pan. Cool, reserving whatever brown liquid remains in the pan. Continue this until pasta is tender. Tacitly pour about a third of the cheese mixture into pan (the other half going into a separate large bowl).
Remove wraps from pasta, and stir in cream cheese and garlic powder. Spoon about 1/4 cup of mixture into the bottom of heated pan, half of remaining cream cheese mixture in pan. Place the shrimp over the bean, and coat with about half of the cooled cheese mixture. Top with spinach and seared pepper, and serve immediately.