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Tomato N Cheese Pasta Recipe
Tomato N Cheese Pasta Recipe photo by Taste of Home

Tomato N Cheese Pasta Recipe

Publisher Photo
Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 2 servings

Ingredients

  • 1 cup uncooked small tube pasta
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 373 calories, 13 g fat (4 g saturated fat), 16 mg cholesterol, 1,048 mg sodium, 50 g carbohydrate, 4 g fiber, 15 g protein.

Directions

  1. Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan.
  2. Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Tomato N Cheese Pasta in Taste of Home February/March 2004, p29

Nutritional Facts

1 serving (1 cup) equals 373 calories, 13 g fat (4 g saturated fat), 16 mg cholesterol, 1,048 mg sodium, 50 g carbohydrate, 4 g fiber, 15 g protein.

Reviews for Tomato N Cheese Pasta

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 3, 2010

"This is a favorite side dish with a grilled meat at our table. Do not overcook the pasta!"

MY REVIEW
Reviewed Dec. 20, 2008

"This makes a great meatless main dish, too, and is easily doubled. I bake it in individual gratin dishes and serve it with garlic bread and a green salad."

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