2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can of tomato paste
1 (8 ounce) package linguini
2 teaspoons onion powder
1/2 teaspoon salt
2 tablespoons chopped roasted garlic
1 (10 ounce) can milk
1 cup unseasoned bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Dredge the cream cheese in the flour; beat until well blended.
Place tomato paste and linguini in a medium saucepan and add onion powder and 10 bay leaves. Heat this mixture to warm; add seasoned bread crumbs and milk until it thickens. Stir in tomato paste and stir until blended. Reduce heat to medium-low and allow mixture to simmer, stirring occasionally, for 3 minutes. By carrying cream cheese mixture through the pasta, you are flexing the dough. While still warm, remove the spaghetti and set aside. Before serving, top pasta with roast vegetable mixture and sprinkle top with reserved cream cheese mixture.