Creamy Baked Penne Pasta

This recipe was a winner with everyone at my house!  I changed the recipe a bit - I know you're shocked!  Anyway, the sauce ended up making enough for 2 - 9x13 pans.  Awesome for me!!  I made one pan, and froze the remaining sauce to make another pan for another night!  I love recipes like that!!  The original recipe called for fresh tomatoes, but I had canned.  I also use pureed or crushed tomatoes because my kids don't like chunks of stuff.  I also pureed the onions and red pepper as well. Classic comfort food!! 

Creamy Vegetarian Baked Penne Recipe
Original Recipe found HERE
Makes 2 - 9x13 pans
2 - 1 pound boxes of mini penne pasta
24 oz tomato sauce
28 oz. can pureed tomatoes
1 red bell pepper, diced
1 medium-sized yellow onion, diced
1 T. minced garlic
8 oz light cream cheese, softened and cubed
1 cup mozarella cheese, grated (or to taste)
1/4 cup Parmesan cheese, grated (or to taste)
1 T extra-virgin olive oil
3 tbs balsamic vinegar
1 pinch of ground red pepper
1/4 c. sugar
1-1/2 tsp salt
1/2 tsp freshly-ground pepper


1. Preheat oven to 375º. Cook penne according to package directions. Drain and return to pot.

2. Meanwhile, add the olive oil, onion, garlic, and bell pepper to a large sauce-pan over medium heat. Cook, stirring occasionally, until translucent, about 10 minutes.

3. Add the tomatoes, garlic, balsamic vinegar, red-pepper, sugar, salt and pepper to the pan. Stir to combine.  Turn the heat down to low and add the tomato sauce and cream cheese. Let simmer, stirring occasionally, for about 15 minutes until the cheese has fully melted.

4. Add the pasta to the sauce, and stir to combine. Spread the pasta mixture into a 9-by-13-inch pan. Sprinkle with the mozzarella and Parmesan.

5. Bake for 20-25 minutes, until the top is brown and bubbly, and the pasta is warmed through. Serve hot