Tomato Basil Rigatoni Mac-n-Cheese

1st off ... this pic is a webpic ... I made this a few days before the blog started, but I wanted to post it anyway. I got it from my family circle magazine.

* 1/2 cup dry (not in oil!!) packed sun-dried tomatoes chopped

* 1 box whole wheat rigatoni pasta (I did NOT use my whole box)

* 1 1/2 cup milk (I used 1%)

* 1/4 cup tomato basil cream cheese (said Philadelphia but I did not find this so I got light chive and added a little extra sun-tried tomato & fresh basil to my cream cheese & whipped it up a little bit)

* 4 - 6 slices provolone cheese chopped

* 1 cup part-skim mozzarella cheese

* 2 tsp cornstartch mixed w/ 1 tbs water

* 1/2 cup fresh basil cut into thin strips

* parmesan cheese

* salt & pepper to taste

Heat water for pasta - set out 1 cup & pour over sundried tomatoes - let stand a few minutes & drain & chop more if needed. Then cook pasta & drain

Heat milk over med. heat just until bubbly, remove & whisk in cream cheese, provolone & mozzarella until melted (may be little "stringy") Stir in cornstarch/water & bring to heat again & whisk until smooth. Add salt & pepper.

Mix together pasta, cheese sauce, pasta, basil & top w/ parm. cheese.

*NOTE -- I decided to make a meal of this!!! I cut chicken breast into cubes & cooked them in a little olive oil until cooked through. Then I added to pasta, put in baking dish, topped w/ parmesan cheese & then baked just to melt cheese on top. Everyone LOVED it. I served w/ a green salad & that was dinner!!***

** 493 cal --

** 14g fat (mine was a little less I think. Depending on your milk & if you find light cream cheese)

** 23g protein --

** 5g fiber (depending on your pasta choice)