The origin of this pasta comes from former art director Tempy Segrest and former editor Kelli Bozeman describing in detail a dish they both loved and craved. I immediately went home and created their description by combining a macaroni and cheese dish with some tomatoes and spices. They were delighted with the results, and it has become a favorite. It is great as a side dish or a meal when served with a salad.
TOMATO-BASIL TOMATO CHEESE PASTA
1 (16-ounce) package penne pasta
1 teaspoon extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup half-and-half
3/4 cup finely shredded Parmesan cheese
3/4 cup finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1 egg, beaten
1 (14.5-ounce) can diced tomatoes with juice
1 teaspoon dried basil
Salt, black pepper, and white pepper to taste
Cook pasta al dente according to package directions. Drain and stir in olive oil; set aside. In a large saucepan, melt butter; stir in flour. Slowly whisk in milk and half-and-half. Remove from heat, and stir in cheeses, reserving a little to sprinkle on top. Add egg to pasta. Pour cheese mixture over pasta and lightly combine. Stir in tomatoes and spices. Pour into greased 9 x 13-inch casserole dish or 12 ramekins, and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Yield: 12 servings
