Me again!!  Campviola’s sister.  I think I might make this a habit.  🙂

So my son’s friend from school had a birthday party this weekend.  We really adore him and his family, but lets face it, birthday party food typically sucks.  It’s true, you know it is.  So armed with this knowledge, I always eat before.  That way, I’m not hungry and don’t cave and eat cold pizza that resembles cardboard with cheese on top.  Boy was I bummed that I did that this party!!  The birthday boy’s Grandmother made the most amazing yummy gooey buttery tomatoey pasta.  Oh, I forgot to mention they were also serving equally yummy red wine to go with the yummy gooey pasta!!  Even though I was full, I still stuffed myself with TWO full plates.  It was just that good!  But honestly, you can’t go wrong with anything that has butter and cream cheese, can you?

Here’s how you make it……

Cut up your tomatoes

Cook one pound of medium pasta shells, I forgot to take a picture of that, oh well.  Place it in a pan and cover it with olive oil.

Combine cream cheese, butter and Parmesan cheese.  Mound cheese on the pasta and cover with tomatoes.

Place in a 325-degree oven for 20 to 30 minutes until the sauce is warm, not runny.

Meanwhile grab some fresh basil.

Chop it up.

Remove from oven and cover with the basil.  My kids were crazy about the basil.  They made me chop up a extra batch of it to put on their plates.  They are not your typical kids, what can I say. 

Here is the complete recipe:

Pasta Roma
1 pound medium pasta shells (cook as directed)
1/3 cup olive oil
2 8-ounce bricks cream cheese
1 cube butter
1 cup Parmesan cheese
10 to 12 tomatoes, chopped
1 to 1 1/2 cups chopped fresh basil
Place the cooked pasta in a 9×13-inch pan, then pour in the olive oil.
Combine the cream cheese with butter, then blend in a food processor. Add the Parmesan cheese and blend again.
Mound the blended cheese on top of the pasta. Cover with tomatoes.
Place in a 325-degree oven for 20 to 30 minutes until the sauce is warm, not runny.
Remove from oven and cover with 1 to 1 1/2 cups of finely chopped fresh basil. Serve.

Below is the link of her recipe that was printed in the Ventura County newspaper.