This recipe was inspired by our Muir Glen Pantry Guide!
- 1 pound penne pasta
- 4 tablespoons salted butter, divided
- 2 cloves garlic, minced
- 3 tablespoons flour
- 3 cups milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/ 2 teaspoon dried parsley
- 1/ 2 cup sharp cheddar cheese, grated, plus more for topping is desired
- 1/ 3 cup mozzarella cheese, grated, plus more for topping if desired
- 1/ 4 cup parmesan cheese, grated, plus more for topping is desired
- nonstick cooking spray
- 1 14.5-ounce can Muir Glen Diced Tomatoes
- 1/ 4 cup Italian breadcrumbs
- cherry tomatoes, for garnish, optional
- fresh basil, for garnish, optional
Cook pasta a few minutes less than package directions for al dente (still has a bite). Drain, set aside.
Melt 3 tablespoons butter in a saucepan Add garlic and whisk for 1 to 2 minutes until garlic is fragrant. Add flour and whisk for 1 to 2 minutes until the roux has a nutty aroma.
Slowly whisk in milk. While constantly whisking, bring to a boil and cook until thickened. Add oregano, basil, and parsley. Remove from heat. Add all the cheese, stirring until cheese is melted, set aside.
Coat a 9x13-inch baking pan with nonstick spray. Add pasta to the pan. Top with Muir Glen Diced Tomatoes and their liquid. Pour cheese sauce on top, gently tossing to combine. For extra cheesiness, add more shredded cheese, if desired. Top with bread crumbs and small dabs of remaining 1 tablespoon butter. Cover with foil.
Bake at 350 degrees for 20 minutes. Uncover dish, switch oven function to broil, and bake for 1-3 minutes until golden and melty on top. Remove from oven, and garnish with fresh basil and cherry tomatoes, if desired.