Creamy Rustic Penne Bake

Pre-heat oven to 350 degrees & bake about 10 minutes until hot and bubbly.

1  box (lb) Penne Pasta
1 medium shallot, diced
2 cloves garlic, minced
1 T. olive oil
pinch of salt, black pepper, and red pepper flakes
2/3 cup milk (I use skim)
1 can diced tomato
2 cups shredded mozzarella cheese
2 T. Philly cream cheese
1 T. fresh basil or parsley
1 T. unsalted butter
2-3 T. Italian bread crumb


Cook your pasta according to the package. Drain and set aside.

Saute the shallot and garlic together in some olive oil. Cook until a touch browned in color.  Add in your can of tomato, the seasonings and milk.  Cook and stir until bubbling. Next, add in your cream cheese and mozzarella cheese until all is melted through and bring to a second boil. Place the pasta back into the pot it was cooked in and then add the sauce mixture to it. Stir well.  Spray an 8x10 baking dish with cooking spray and carefully pour the pasta/sauce mixture into the pan.  Pat down well with wooden spoon. Top with breadcrumb mixture and Parmesan cheese.

For the breadcrumb mixture, I just microwaved the butter, breadcrumbs and a drizzle of olive oil in a small glass bowl for about 30 seconds. Combine well with a spoon and sprinkle over the pasta. It should be thick and clumpy.  Enjoy!