Penne pasta with tomatoes, a garlic cream sauce, and cheeses baked in a casserole dish.
Cheesy Garlic Pasta with Tomatoes
When I went into the kitchen this is not the recipe I planned to do. Imagine my surprise as the person who usually keeps enough cheese to last a month in the frig to find I didn’t have what I needed. So I did what I do best sometimes and that it just cook with whatever sounds good to me at the moment.
A friend of mine makes a soup with tomatoes, pasta and evaporated milk that I love on those evenings no one wants to cook. I made this casserole dish with those same flavors and kicked it up with lots of garlic and cheese. Serve this as a side dish for 4 or a meatless dinner for 2, either way you will be glad you made it. It tastes way better than these pictures make it look! I served it with some roasted asparagus I put in the oven the last 15 minutes of baking time on the casserole.
- 1/2 lb. penne pasta - cooked and drained
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups milk
- 2 - 3 garlic cloves - minced
- 3 oz. cream cheese
- 1 cup sharp cheddar cheese
- 1 cup mixed Italian cheeses (can use all Italian)
- salt and pepper
- 1 tablespoon chopped parsley
- 1/2 teaspoon baking soda
- 1 16 oz. can petite diced tomatoes
- 3 tablespoons breadcrumbs
- Cook pasta until almost done and drain. Do not rinse.
- Add butter to a saucepan to melt over medium heat. Add butter and stir in. Add garlic, milk, salt and pepper. Stir until it begins to thicken. Add cream cheese and the other 2 cheeses. When the cheeses are melted, add the baking soda and stir it in. Add tomatoes and parsley. Heat until hot. Add pasta to sauce and pour into prepared casserole dish. Top with breadcrumbs.
- Bake casserole for about 35 - 40 minutes at 350 degrees.
Maybe you’d like to try?