1/2 pound penne
1 14-15 oz can stewed tomatoes
3/4 cup heavy cream
3 cups coarsely grated sharp cheddar cheese (8oz)

Preheat oven 375 Pure Convection. Butter a shallow 2-quart baking dish such as 9x13 Pyrex. Cook penne in salted boiling water until tender, drain. While penne is cooking coarsely chop the stewed tomatoes. Reserve the tomato liquid in the can. Toss cooked penne with tomatoes, reserved tomato liquid, cream, 2 cups cheese, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Place penne in the buttered baking dish. Sprinkle with remaining cheese. Bake 40-45 minutes until juices are absorbed and top is golden.