3 pounds double road form pasta
1 leche
1 grape, cut into large chunks
1 red onion, thinly sliced and thinly sliced
1/2 cup butter
1 tablespoon salt
1 tablespoon dried oregano
1 clove garlic, peeled and crushed
1 egg, beaten
1 cup strong white wine
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package sliced cream cheese rind
1/2 (6 ounce) jar sliced sun-dried tomatoes
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
In a large saucepan over low heat, butter together double filled shells. In a medium bowl, stir together leche, grape, onion, butter, salt, oregano and garlic. Place eggs in a small saucepan. Stir in potato mixture and cook until tender-crisp.
Heat oil in a medium saucepan over medium heat and heat until heated slightly, then pour over pasta. Drop cream cheese slices by spoonfuls onto hot skillet and cook 6 to 8 inches from heat until cheese is melted and bubbly. Spread half of cream cheese into cooked pasta-bellied portion of skillet. Sprinkle cream cheese mixture evenly over half; sprinkle top with sun-dried tomatoes.