Pasta Roma
  • 8 oz. pasta shells
  • 8 oz. pkg. cream cheese, softened
  • 1/2 stick butter, softened
  • 10 to 12 Roma tomatoes, chopped
  • 2 tbsp. olive oil
  • 1/2 c. Parmesan cheese
  • 1 c. fresh basil, chopped
  1. Mix cream cheese, butter and Parmesan cheese in a food processor or with an electric mixer. May be made 3 or 4 hours in advance.
  2. Just before serving, prepare pasta according to directions. Drain and put in a 9 X 13 inch glass baking dish. Mix with olive oil. Drop spoonfuls of cream cheese mixture over top of the pasta and then cover with the tomatoes. Bake at 350 degrees for 10 to 15 minutes, until sauce is warm but not runny. After baking is complete, pull from oven and sprinkle with fresh basil.
Lovely hostess/friend/amazing chef, Mrs. Hansen, made this dish for me and family as a celebratory entree for my graduation dinner.