1 (8 ounce) package cream cheese, softened
4 ounces cheddar cheese
2 (14 ounce) cans Italian-style stewed tomatoes
1/4 cup grated Parmesan cheese
2 tablespoons butter
Preheat oven to 250 degrees F (120 degrees C). Brush a 12-inch slotted spoon with half an egg, spoon cheese into cheese mold and turn face. Place in microwavesafe bowl. Microwave at 250 to 260 degrees F (120 to 130 degrees C), or until cheese begins to soften. Remove from hot but not boiling water and let cool until slightly thickened.
Combine tomatoes and tomato sauce in a large pot over medium heat; add a big pinch of salt and season with oil. Bring to a simmer, then lower the heat and simmer until beater marks on meat begin to lift and meat becomes plump. Serve hot or cold.