This baked healthy pasta dish features a light and creamy tomato sauce baked with whole wheat noodles and low-fat mozzarella cheese. A perfect family dinner!
Ingredients
1/2tspextra virgin olive oil
1tbspminced garlic
1/4tspred chili flakes
128-oz.can no-salt-added tomatoes
3cupswater
10oz.whole wheat penne noodles,dry
1/2cup2% evaporated milk
2tbspchopped fresh basil
2tspdried oregano
1tsponion powder
1/4 tspsalt
1/2cupreduced-fat mozzarella shredded cheese
Instructions
Preheat the broiler to low.
Heat a large skillet (preferably straight-sided skillet) over medium heat. Add the oil, garlic, and red chili flakes and cook for about 30 seconds, or until fragrant.
Add the tomatoes, water, and penne noodles and reduce the heat to a simmer.
Cover and simmer for 12-15 minutes, or until the penne is soft. Stir frequently so the penne does not stick to the bottom.
Reduce the heat to low, and stir in the evaporated milk, fresh basil, oregano, onion powder, and salt, and stir together.
At this point, if the skillet is not oven-safe, transfer the mixture to a casserole dish. If the skillet is oven-safe, proceed from here.
Top the creamy tomato pasta with the mozzarella cheese and broil for 1-2 minutes to melt the cheese.