Joy Howard
Source: Parents Magazine

Gallery

Credit: Jen Causey

Recipe Summary test

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions. Set aside.

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  • Heat oil in a Dutch oven over medium. Add onion; cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring often, 1 minute.

  • Using kitchen shears, cut canned tomatoes inside the can into small pieces; add them, with their juices, to Dutch oven. Stir in tomato sauce, oregano, salt, and pepper. Bring to a simmer over medium, stirring often. Reduce heat to medium-low; cook, stirring occasionally, until sauce is thickened and no longer watery, 10 minutes.

  • Remove sauce from heat. Using a blender or an immersion blender, process sauce until smooth, about 30 seconds. Stir in milk and cheese. Add pasta, and stir well.

  • Let pasta cool; store in an airtight container in refrigerator for up to 1 week. In the morning, warm up 1 serving; pack in a thermos and add to lunch box.

Nutrition Facts

245 calories; fat 5g; saturated fat 1g; carbohydrates 42g; insoluble fiber 4g; sugars 7g; protein 8g; sodium 534mg; calcium 88mg; iron 2mg.
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