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Ingredients:
| 3 | tbsp | cooking oil |
| 9 | cloves | garlic, minced (3 tbsp) |
| 120 | grams | green and red bell peppers, chopped (1/2 cup) |
| 1/2 | cup (78 g) | button mushrooms pieces and stems, drained |
| 1/4 | cup (34 g) | sliced black olives, drained |
| 1/4 | cup | white wine |
| 3 | cups (813 g) | chunky tomato sauce |
| 1 | pack (225 g) | MAGNOLIA CREAM CHEESE, softened |
| 2-1/2 | tsp | iodized fine salt |
| 1/2 | tbsp | pepper |
| 1/2 | tsp | ground oregano |
| 300 | grams | penne pasta, cooked according to package directions |
| 1 | pack (160 g) | MAGNOLIA CHEDDAR CHEESE, grated |
| 1 | stalk (5 g) | parsley, chopped (1 tbsp) |
Procedure:
1. In a pan over medium heat, add oil and sauté garlic, bell peppers, mushrooms and olives. Add wine and let simmer for 5 minutes.
2. Add tomato sauce and cream cheese. Stir until well combined and cheese has completely melted.
3. Season with salt, pepper and oregano.
4. Add cooked pasta and mix.
5. Sprinkle cheese and parsley just before serving.
Makes 6-8 servings.
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