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Dairy
Easy
1 Hour
Diets 
There was a trend a while back that involved baking a block of feta with cherry tomatoes to make a pasta sauce. I prefer to do it with cream cheese, which I find much creamier and oh, so delicious! Dare I say this is better than the original version? Watch these simple ingredients transform into a heavenly tomato-based sauce that will have you back for more!!
Tip: I prefer the cream cheese that comes in a brick, as it’s easier to transfer to a dish.
8 ounces cream cheese
10 ounces cherry tomatoes
1/4 cup diced Tuscanini Sun-Dried Tomatoes
2 cloves minced garlic or 2 cubes Gefen Frozen Garlic
1/4 cup olive oil
salt, to taste
pepper, to taste
1 tablespoon chopped fresh basil, for garnish
16 ounces Tuscanini Pasta noodles of your choice
Start by preheating the oven to 400 degrees Fahrenheit.
While the oven heats up, place the cream cheese in the center of an oven-safe dish. Add the tomatoes, sundried tomatoes, and garlic around the cream cheese.
Drizzle everything with olive oil and season with the spices. Bake, uncovered, for 35-40 minutes, until the cream cheese is browned and starting to melt.
While the cream cheese mixture is baking, cook pasta according to package directions, strain, and set aside.
When the mixture is ready, stir it with a spoon to mix it into a nice creamy sauce. Add in the cooked pasta and garnish with fresh basil Enjoy immediately!
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