Three Cheese Baked Penne

6 reasons I am in love with pasta...

1. How fast it can be to make.
2. It can be made creamy (American way) or dry (Italian way).
3. All the noodle choices you have. My favorite are the trumpet ones. They hold the most sauce.
4. When you eat it the American way and the pasta just happens to be on the cheesy side and you end up having that very long string of cheese from your plate to your fork and then to your mouth!
5. The way the tomato bursts in your mouth when you bite down on them!!
6. You can make up your own version of it. Which my mom continues to do with flare and deliciousness!!
   

Using the best quality items for this dish is most important.  The best cheeses, and spices go a long way. Don't skimp and use "fat free" or "light" sour creams or ricottas. It will skimp on the taste and flavor, resulting in "yes, a possibly lighter dish" but no where near as good.

Sprinkling the top of the pasta with the bread crumbs is totally optional, but highly advised! It adds a very nice crispy-crunchy topping to the pasta that is a little unexpected.

The vegetable I made with this dish is not pictured so I'll just have to describe it for you. 

I roasted some asparagus, that was sprinkled with olive oil, salt ,pepper, lemon juice, and bread crumbs. It cooked at 400 degrees for about 15 minutes. After taking it out of the oven I grated fresh parmesan cheese on top.

Three Cheese Baked Penne

• 1 pound penne pasta
• 1 1/2 cups sour cream
• 1 cup ricotta cheese
• 1 1/4 cups shredded asiago cheese
• 2 teaspoons olive oil
• 2 cloves garlic, finely chopped
• 1 (15-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon chili flakes
• 3/4 teaspoon salt 
• 1/4 teaspoon
• 1/4 cup grated Parmesan
• 1/4 cup  breadcrumbs
  

Preheat oven to 400 degrees.

Combine the sour cream, ricotta cheese, and asiago cheese in a bowl; stir to incorporate and set aside.  Cook pasta until tender but still firm, a minute or 2 less than the package says.  Drain pasta.

Heat the oil in a large sauce pan over medium heat. Add the garlic and cook for 30 seconds, don't let it burn! Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly.  Turn off the heat then add the the cheese mixture. Stir in pasta.

In a 9 by 13-inch baking dish, transfer the pasta to pan. Top with the parmesan and breadcrumbs.  Bake until until heated through and the cheese is melted, 30 minutes.

                                        Enjoy every last tasty, little crumb!!