Creamy Tomato Penne

Prep:10 mins. Cook: 20 mins. Serves: 4 Servings.


• 1 tbsp olive oil 

• 1 small onion chopped 

• 1 clove garlic minced 

• ⅓ cup sundried tomatoes chopped 

• 1 tbsp tomato paste 

• 2 tsp Italian seasoning 

• 3 cups chicken stock 

• 15 oz can diced tomatoes 

• 12 oz bow tie or penne pasta 

Salt pepper to taste 

• ½ cup grated parmesan 

• ¼ cup cream cheese ricotta, 

• Chopped parsley for garnish 


1. In Ventray Grill, heat oil over medium heat, saute garlic, onion, sun-dried tomatoes until softened. 

2. Add tomato paste, Italian seasoning and cook for about 1 minute. 

3. Add in chicken stock and pasta, diced tomatoes. 

4. Cook and bring pasta to boil, reduce the heat to simmer, cook until pasta is done. If pasta is a bit dry, add a bit more water. 

5. Once pasta is cooked, turn off the heat, add in Parmesan and cream cheese, sprinkle parsley. Let pasta sit for about 3 to 5 minutes until thickened, then serve immediately. 

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