This dish was beyond words yum! It made just enough for the two of us, which was very unfortunate. I wish I’d made a double batch. Or a triple batch. Or a, well…you get the picture…
I must admit, when the hubby and I had our first bite we weren’t that impressed. I thought, “Oh well…, it’s pasta so it’s not bad. I might make it again.” However, by the second or third bite we were both completely hooked. We could have eaten way more of this dish had our bellies not been full and the pasta not run out.
This is definitely going to have to be made again. The original recipe called for shrimp, but we didn’t have any, so I just left it out and made it vegetarian. However, you could also add some cubed chicken or italian sausage if you want some meat.
The great thing about this dish was that I had almost everything on hand. I also had some (already cooked) penne leftover from another dish so this came together very quickly.
Garlic Tomato Baked Penne
(adapted from Pinch of Yum)
1 can fire roasted tomatoes with garlic, drained
3 garlic cloves, minced
1. Cook the pasta according to package directions. Drain pasta and stir in the can of fire roasted tomatoes.
2. Melt the butter in a small saucepan and saute the garlic for 1 minute. Whisk in the flour and stir for about 1 minute. Whisk in half of the evaporated milk. When mixture begins to thicken, add the rest of the evaporated milk. Again, as mixture thickens, add in the cream cheese. Whisk for another minute and then add in the chicken broth. Season with salt and pour mixture over pasta. Stir to coat and pour into a small baking dish.
3. Top with Parmesan cheese and breadcrumbs. Bake at 375° for 10-15 minutes or until topping is browned. ….See, I told you this was fast! 🙂