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Roasted Tomato Pasta Bake

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  • Roasted Tomato Pasta Bake

    Roasted Tomato Pasta Bake

    1 can (28 oz) diced plum tomatoes
    1 small onion, finely chopped
    1 1/2 tsp. dried Italian herb seasoning
    1/4 tsp. freshly ground pepper
    2 1/2 cups milk
    3 tbsp. flour
    3 cups baby pasta shells or other small pasta
    1 cup shredded Italian-blend cheese or Mozzarella
    freshly grated Parm - for top

    Preheat oven to 425. Drain tomatoes in sieve, reserving juice. Set juice aside. In 9x13 glass bking dish, combine drained tomatoes, onion, Italian seasoning and pepper. Roast for 15 minutes or until fragrant. Meanwhile, in saucepan, whisk milk with flour. Cook over med-high heat, stirring constantly, just until mixture comes to a boil and starts to thicken. Stir reserved tomato juice, milk mixture and pasta into baking dish. Cover with foil and bake for 15 minutes longer or until pasta is tender but firm and sauce is thickened. Sprinkle with cheese and broil for 2 minutes or until golden and bubbling. Serve sprinkled with parm
    Last edited by fatkat; 12-28-2006, 07:04 PM.
    A balanced diet is a cookie in both hands