Creamy Tomato and Cheese Baked Penne
Sunday, June 3rd, 2007
I was inspired to make this dish after perusing the menu of one of those meal assembly places. I do not hide the fact that I go to these type of establishments everyone once and a while as a way to try new foods and make life a little easier in the kitchen. They offered a 4 cheese penne with tomatoes sauce that got my mouth watering. So I did a little research and found a couple of really yummy recipes, but for one reason or another I couldn’t find one that I really liked, so I kinda combined a few of them and made this up. The main recipe I used included slices of zucchini in the dish but I knew Evan would not go for that, but add it if that’s your thing. I also baked mine in an 8 inch pan and made two ramekins for lunches, we are trying to be better about our portions 
I imagine you could also freeze half for a busy night, which I may do with our schedules filling up again!
Also feel free to play around with the cheeses and such, also add more milk if it is becoming cement like…it’s a very forgiving dish.
Creamy Tomato and Cheese Baked Penne
1 pound penne pasta, cooked al dente
15 ounces ricotta cheese
8 ounces shredded mozzarella
1/4 cup grated parmesan
3/4 cup milk
1- 15 ounce can of crushed tomatoes (Or diced tomatoes that you have pulsed in the food processor)
1 T. italian seasoning
1. Preheat oven to 400 degrees
2. In a large bowl, mix all ingredients except pasta. Save a bit of mozzarella for the top.
3. Mix in pasta and pour into a 9×13 baking dish.
4. Bake for about 20 minutes until golden on top.
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