Easy recipe with many variables in case you want to jumble it up. As others mentioned, I recommend cooking the pasta separate and letting the milk/stock mixture thicken and then adding the already cooked pasta. Took much longer too cook it in the milk mixture than it would in water.
I added fresh tomatoes to the mix when I added the sun dried tomatoes. I also recommend sweating the onions first and then adding garlic as opposed to all together, I felt like if you cook it together it would result in a burnt garlic flavor.
