Instructions: Cook penne in boiling, salted water until al dente, about 8 minutes. Meanwhile, cut both cheeses into 1/2-inch cubes. Leave tomatoes in their juice and cut into bite-sized pieces. When pasta is cooked, drain and return to pot. Add butter and stir until almost melted. Add cheese, tomatoes, sugar and salt and stir well. Pour mixture into a 2-quart baking dish. For best results, let sit in refrigerator for 12-24 hours. When ready to bake, place on center rack in pre-heated, 400-degree oven. Bake for about 1 hour, or until bubbly and noodles poking out of top have browned considerably. Serve hot as an entree with a salad, or as a side dish for meat, or cold for breakfast the next morning.

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