Ingredients:
2 c. (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 c)
1 12-oz can evaporated milk
2 c. (8 oz pkg) shredded Italian-style four-cheese blend *
1 t. dried basil
1/4 t. garlic powder
1/4 t. ground black pepper
* I totally spaced getting this when I made my grocery run, so I just used the normal Mexican blend that I had and then added a bit of Parmesan cheese to it. I thought the end result was still delicious.
Recipe:
1. Prepare pasta according to package directions, adding sun-dried tomatoes to boiling water for last two minutes of cooking time; drain.
2. Meanwhile, combine evaporated milk, cheese, basil, garlic powder, and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese in melted. Remove from heat.
3. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.
Rating: 3.75 of 5
I thought it was at least a 4, but LaDon said, "it could have had more cheese and...unhealthy things." Haha. Well, despite those drawbacks, I thought this was a good mac and cheese type dish. I didn't feel heavy but you still got great taste. And it was still yummy as leftovers the next day.
Source: Very Best Baking, Penne Pasta with Sun-dried Tomato Cream Sauce
