Ingredients

• 1 pound penne pasta
• 1 , 8 ounce
• 1 , 16 ounce
• 1 , 12 ounce
• 1 cup cherry tomatoes
• 0.25 cups butter
• 3 cloves garlic
• 1 cup mozzarella cheese
• salt and freshly ground black pepper to taste
• lemon wedges

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Drain penne and return pasta to the pot; place over medium-high heat, and stir in cream cheese and bisque. Season with salt and pepper, and continue to stir until well combined. Remove from heat.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Add butter to a 9x13 baking dish and place into the oven while it preheats until butter is melted.
4. 4 Remove baking dish from the oven; add langostino tails and garlic. Toss until garlic is fragrant and golden brown.
5. 5 Add penne mixture and tomatoes to the baking dish and carefully toss all the ingredients until combined. Top with cheese.
6. 6 Bake in the preheated oven until cheese is melted and casserole is bubbly, 10 to 15 minutes.
7. 7 Garnish with a squeeze of lemon juice, a sprinkling of Parmesan and fresh parsley.

Nutrition per serving