Tomato Basil Rigatoni

This is so yummy, it is a must have! Just something my mom used to make!

1/2 Cup dry-packed sun-dried tomatoes (about a handful)
1 Box rigatoni pasta
1 1/2 cups milk
1/4 cup tomato-basil flavored cream cheese (such as Philadelphia, it doesn't have to be flavored but its yummy)
4 ounces (4-6 slices) Provolone cheese, chopped
1 cup shredded Mozzarella cheese
2 Tsp. cornstarch mixed with 1 Tbsp water
1/2 cup fresh basil leaves cut into strips
Ground pepper
pinch of salt
Shredded Parmesan cheese

~heat a large pot of lightly salted water to boiling, carefully scoop out 1 cup and pour over sun dried tomatoes in a small heatproof bowl.let stand 5 minutes
~Meanwhile, cook Rigatoni as per package directions 14 minutes and drain
~While pasta is cooking, heat milk over med. heat until bubbly, Remove from heat and whisk in cream cheese, provolone and mozzarella until melted ( it will be a little stringy) Stir in cornstarch water and return pan to heat. Bring to a simmer and stir until smooth.
~Drain and finely chopped sun dried Tomatoes stir into pasta along with cheese sauce and basil. Top with a little ground pepper, a pinch of salt and Parmesan.

This is a delightful version of a mac ans cheese but for grown ups. I love it.