Begin by cooking your pasta according to package directions.  You want to cook the penne to al-dente, leaving a bit of bite to your pasta. Because we are baking this dish, you don't want it to get mushy in the oven.

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.

Stir in seasonings (oregano, basil, parsley, salt and pepper). Remove from heat.

Stir in grated cheddar, grated mozzarella, and grated parmesan.  Stir until cheeses are melted, set aside.

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.