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Penne Pasta with Sun Dried Tomato Cream Sauce

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A different spin on mac & cheese!


2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Lowfat Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp pepper


Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.Combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan.

Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.


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