Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or any short pasta shape)
  • 8 cups (2 liters) water
  • 1 tablespoon (15ml) salt
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (120ml) milk
  • ½ cup (50g) shredded mozzarella cheese (or any melting cheese)
  • 2 tablespoons (10g) grated Parmesan cheese (optional)

Instructions:

  1. Bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. Remove the sauce from the heat. Stir in the softened cream cheese and milk until smooth and creamy.
  5. Add the cooked pasta to the sauce and stir to coat. Pour the mixture into the baking dish.
  6. Sprinkle with mozzarella and Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through.
  7. Let stand for 5-10 minutes before serving. This prevents a molten cheese mess.