Baked Tomato Pasta

One of the meals I so miss since we went heart-healthy is my homemade mac n cheese.  I don't think I'd go and just eat a chunk of cheese anymore (my taste buds have indeed changed to the point where it isn't even a temptation), but melted extra sharp white cheddar with noodles...oh yeah, baby, I'll take some of that!  Or the spinach artichoke version...yeah...I'll take a scoop of that one, too, please.

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
Serves 4-6

• 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)

-- Slice your tomatoes first or else you'll be caught needing them before you know it!
-- 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!)