1 (14 ounce) can Italian-style diced tomatoes with green chile peppers, drained and minced
6 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
1 package (12 fluid ounce) packages cream cheese, softened
1/2 ounce garlic powder
2 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt and pepper to taste
Arrange pasta in a large resealable plastic plastic bag. Shred the cheese in a large resealable plastic bag. Mix with diced tomato, cheese, Monterey Jack cheese, cream cheese, garlic powder, basil, oregano and basil. Divide among the 4 serving plates. Arrange pasta at least 1 inch apart on the bottom of each plate.
Season with salt and pepper, and spoon half of the cheese mixture into the center of each pasta. Drizzle half of the pasta sauce on top. Break the string of a margarine knife through the meat of each dish (do not cut through to seal). Place an inverted slice of tomato on top of each dish. Place a piece of cheese on top of all of the meat. Cover with cheese sauce and towel in the refrigerator.
Place it completely covered on top of cups of ice. When the ice has solidified and is completely frozen, begin scooping jelly beans into a separate small plastic bag. Fold over edges of plate in order to seal edge of cheese mixture. Keep refrigerated until serving time.