6 ounces shredded Cheddar cheese
2 tablespoons olive oil
2 onions, sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 (16 ounce) container sour cream
2 tomatoes, sliced
1 green bell pepper, sliced
2 large tomatoes, diced
1 bunch chopped celery
1 (8 ounce) can tomato paste
1/2 pound extra virgin olive oil
1 cup shredded mozzarella cheese
1/2 pound mozzarella cheese, sliced
1/2 pound mozzarella cheese, sliced
In a medium bowl, mix the Cheddar cheese, olive oil, onions, garlic, Italian seasoning, sour cream, tomatoes, green pepper, and tomatoes. Mix thoroughly. Shape mixture into 4 rolls. Wrap each roll in a small plastic bag; squeeze the cheese mixture onto the end. Cover tightly with a plastic wrap or plastic wrap, and refrigerate for at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pasta and brush with olive oil. In a mixing bowl, combine the cream cheese, mozzarella cheese, mozzarella cheese, and mozzarella cheese. Mix well. Spread mixture on the bottom of a 9x13 inch baking dish. Sprinkle with mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 15 minutes.