Cream Cheese Penne


Actually, we just got this recipe from the back of the cream cheese wrapper... but this became Gerard's signature pasta... :)

Ingredients:













300 g penne pasta
1 bar magnolia cream cheese (225gm., softened)
3 tbsp cooking oil
3 tbsp garlic, minced
1 cup red and green bell pepper, chopped
1 cup canned button mushroom, drained and sliced
1/4 cup black olives, drained and sliced
1/4 cup white wine
2 cans crushed tomatoes
1 1/2 tbsp salt
1 1/2 tsp ground pepper
1/tsp oregano
1 tsp dried basil
1 cup cheddar cheese, grated
Procedure:
  • Cook penne pasta according to package directions. Drain and set aside.
  • In a pan, add oil and saute garlic over medium heat.
  • Add the bell peppers, mushrooms and olives.

  • Pour in wine and let simmer for 5 minutes. Add the crushed tomatoes and cream cheese. Stir until well blended and the cheese has completely melted.


  • Season with salt, pepper and oregano. Simmer for 5 minutes. Add basil and cook for another 2 minutes. (Gerard actully adds more secret spices...)
  • Toss and stir in penne pasta until completely coated with the sauce.
  • Sprinkle with parmesan cheese just before serving.
  • Serve with a smile! Ta-daa!

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