Herb and Cheese Penne

  • Yield: 8 servings


2tablespoons olive oil (Extra virgin)
1can Fire roasted diced tomatos drained
1medium onion finely chopped
1medium Bell pepper, diced
4cloves fresh garlic, minced
1pinch sugar (to cut accidity in tomatoes
15ounces Pilly brand Italian Herb and cheese cooking creme
15ounces 2 % milk
1dash salt to taste
1dash pepper to taste
1/2cup grated parmesan cheese
1box Barilla Whole Grain penne
1/4cup Parmesan cheese for garnish
1pound Sweet Italian sausage, ground or brats cooked and sliced
1pound Chicken breast cooked and cubed
1head Fresh broccoli, steamed
1pound Shrimp, peeled, deveined and cooked
1package frozen mixed veggies steamed


In a large skillet heat olive oil. Add tomatoes, onion and bell pepper until soft. Add garlic and pinch of sugar cook 2 minutes longer stirring well.

While veggies are cooking in skillet, bring water for pasta to a boil in a large sauce pan. Add a pinch of salt to season. if desired. Cook pasta to Al Dente state and drain.

Returning to skillet, add cooking cream, milk, salt Parmesan cheese and pepper, mix well.


When sauce is heated through and parmesan cheese is melted. Pour over pasta and toss. At this point you will also add any optional ingredients such as sausage and broccoli, etc. Garnic each serving with a sprinkle of parmesan cheese and serve immediately.