But given the fact we don't eat very much dairy, homemade goodness in the form of mac n cheese is a rare treat indeed. Which is sad, since it was my #1 comfort food. Thick and creamy and scrumptious. Mmm...
Well, I think I just found my replacement meal. It's not cheesy at all, nor is it supposed to be. But it is thick and creamy and scrumptious in a different, more tomato-y way. (WARNING: If you do not like tomato, don't even touch this recipe.) The best part? It's so simple! I thought I had misread the directions or something when I made it, or thought the magazine had left out a step or something, but no. It really is that easy.
Originally a Giada recipe, I felt it was a little too simple, so in Sarah-style, I spruced it up just a tad. If you try it, I hope you enjoy it as much as we did! (This is very kid friendly, too!) I served this with a protein packed bean/corn salad, broccoli, and a green salad.
Baked Tomato Pasta
- 1 28oz can crushed tomatoes
- 1/2 cup vegetable broth
- 1 t minced garlic
- 2 cups (8oz) small pasta. I used whole grain penne.
- 3 T Olive Oil (divided)
- 1 T dry oregano
- 1 T dry basil
- 1/2 t salt
- 1/2 t pepper
- 5 beef steak tomatoes or 10 romas - sliced 1/4 inch thick
- 2 T Panko (opt)
- 1 T nutritional yeast (opt)
-- Combine tomatoes, broth, garlic in a sauce pan. Bring to a boil.
-- While you're waiting for that to boil, grease an 8x8 baking dish and then line the bottom and sides with 1/2 to 1/3 of the tomato slices
-- Once the sauce boils, add noodles, 2 T olive oil and spices. Stir for a couple minutes.
-- Pour sauce/noodles into the baking dish. (The noodles won't be cooked at this point, just warm)
-- Place remaining tomato slices on top of noodles and sauce.
-- Sprinkle nutritional yeast and Panko on top if you're using
-- Bake uncovered for 30 minutes @ 450 (you may want to use a baking sheet under the pan to catch anything that drips out!)