Creamy Pasta w/ Sun-dried Tomatoes

[Guest guest]

This is sooooooooo goooood!!!

 

As a little side-note, I'd not bake this in the oven, if I were you. :-)

After baking this dish in the oven, I found that the sauce turns out really

dry and kind of NOT there, if you know what I mean. It just wasn't the creamy

niceness that I'd have liked it to be. Therefore, I decided that next time

I'll simply throw together all the ingredients (except the pasta, of course),

in a saucepan on the stove, as the sauce, and serve it right over the

hot-cooked pasta instead of baking it.

 

Actually, I think it would be best to leave the broccoli out of the sauce and

instead add it on top of the pasta before serving. That way, the flavour of

the broccoli is not drowned out by having mixed it with the heavy sauce.

 

~Emmy~

 

Creamy Pasta With Sun-Dried Tomatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Serves 6.

 

1/2 cup sun-dried tomatoes

3/4 cup evaporated milk

14 ounces cottage cheese

2 garlic cloves, quartered

1 teaspoon seasonings

3 ounces grated Parmesan

4-ounce can mushrooms or 2 cups fresh, sliced

10 ounces frozen broccoli pieces, cooked

12 ounces pasta of choice

 

 

1) Using scissors, cut sun-dried tomatoes in small pieces. Put in a bowl and

cover

with hot water. Allow to stand 10 minutes. Drain.

2) In a blender or food processor, combine milk, ricotta, garlic, seasonings

and

Parmesan. Process until smooth. Pour sauce into a heavy saucepan and

warm

over low heat. DO NOT BOIL.

3) Saute mushrooms if using fresh; keep warm.

4) Cook pasta. Drain.

5) Mix together the sauce, sun-dried tomatoes, broccoli, mushrooms and pasta.

Bake 30 to 40 minutes in a 9x13-inch casserole.

 

If made ahead, bake an extra 10 minutes.