▢16 ounces Penne Pasta ▢4 tablespoon butter (divided) ▢3 tablespoon flour ▢2 Cloves Garlic minced ▢3 cups Milk ▢1 teaspoon oregano ▢1 teaspoon basil ▢½ teaspoon parsley ▢1 teaspoon Salt ▢½ teaspoon black pepper ▢½ cup Sharp Cheddar Cheese grated ▢⅓ cup Mozzarella Cheese grated ▢¼ cup Fresh Parmesan grated ▢14.5 ounces diced tomatoes canned ▢¼ cup Italian Bread Crumbs ▢cherry tomatoes & fresh basil optional as garnish
Cook pasta to al-dente, leaving a bit of bite to your pasta.
In a saucepan, melt 3 tablespoon butter. Add in minced garlic and whisk for 1-2 minutes until garlic is fragrant. Sprinkle in flour and whisk 1-2 minutes until flour mixture has a nutty aroma. Slowly whisk in 3 cups of milk. Bring to a boil, while constantly whisking, and whisk until thickened.
Prepare a 9x13 baking pan by spraying with non-stick spray. Add drained pasta to the baking pan. Top pasta with canned diced tomatoes (liquid included). Pour cream cheese sauce on top. Gently toss to combine.
Top with bread crumbs and small tabs of remaining butter. If you have leftover shredded cheese, you can add this below the breadcrumb layer. Cover dish with foil. Bake at 350 degrees for 20 minutes. Turn over to broil, and remove foil. Cook for an additional 1-3 minutes to brown the top. Serve immediately.