Tomato N’ Cheese Pasta
1 1/2 cups each
pasta, whole wheat
1 14.5-ounce can
diced tomatoes, low sodium, drained
mozzarella, part-skim shredded
Parmesan cheese, grated
Cook pasta according to package directions; drain.
In a small saucepan over medium high heat, cook onion and garlic in oil until tender, about 5 minutes.
Stir in tomatoes, basil, oregano, sugar, and pepper.
Bring to a boil. Reduce heat. Simmer uncovered for 15 minutes. Add pasta to sauce.
Transfer to a greased 1-quart baking dish. Top with cheeses.
Bake, uncovered at 375°F for 10-15 minutes or until cheese is melted and bubbly.
Use your favorite pasta in this dish.
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