2 cans (14.5 oz. each) or 1 can (28 oz.) Contadina® Diced Tomatoes 

1 Tbsp. plus 1 tsp. olive oil, divided 

1 Tbsp. minced fresh garlic (about 2 large cloves) 

1/2 to 1 tsp. red pepper flakes, to taste 

1 carton (32 oz.) College Inn® Chicken Broth 

2 cups half & half 

4 Tbsp. Contadina® Tomato Paste 

1 lb. uncooked short-shaped pasta, such as cavatappi, rotini or penne 

1 1/2 cups grated Parmesan cheese 

4 oz. cream cheese, cubed (1/2 cup) 

1/2 cup chopped fresh basil, plus more for topping 

8 oz. tub Cigliegine fresh mozzarella in water, well drained, pieces cut in half

1. Heat oven to 375°F. Drain diced tomatoes with a colander set over a medium bowl; reserve juice for sauce. Measure 1 cup diced tomatoes for the topping, add to a small bowl with 1 tsp. olive oil; stir and set aside. 

2. Heat 1 Tbsp. olive oil in a Dutch oven over medium heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly. Add broth, half & half, remaining diced tomatoes, reserved tomato juice and tomato paste; stir well. Bring to a boil over high heat. 

3. Add pasta, return to a boil and cook according to package directions over medium-high heat. DO NOT DRAIN. Remove from heat and add parmesan, cream cheese and basil; stir until cheese is melted. Transfer mixture to a 9x13-inch baking dish (3 qt.). Sprinkle top evenly with reserved diced tomatoes and mozzarella. Bake 15 minutes until cheese is melted and sauce is bubbly. Let rest 5 minutes; top with additional basil before serving.