I haven't made a baked pasta dish in a while and this sounded like a great one to try. The recipe did call for sun dried tomatoes and I was actually a little hesitant to use them since they aren't one of my all time favorites but I'm glad I did. Even my little toddler loved it. This sure isn't a figure friendly dish but, WOW was it good! Rich, Creamy, Cheesy Pasta. What's not to love?!
Baked Four Cheese Penne Pasta
3 tablespoons butter, plus additional 1/2 tbsp for baking dish
1 pound penne rigate
1/4 cup flour
6 garlic cloves, finely minced
2 1/2 cups whole milk
1/2 cup sliced oil-packed sun-dried tomatoes, drained
2 cups shredded Italian 4 cheese blend
1 cup freshly grated Parmesan
Kosher salt and Black Pepper (to taste)
Preheat oven to 400. Butter a 13x9 baking dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. In a large pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Add tomatoes; cook 1 minute. Remove pot from heat and gradually stir in the shredded cheese blend and 1/2 cup Parmesan. Add pasta to the cheese mixture. Stir and transfer to a buttered casserole dish. Sprinkle remaining 1/2 cup of Parmesan cheese on top of pasta.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.