1 small onion, chopped
2 garlic cloves, minced
1 tbsp. olive oil
1 can (14-1/2 oz.) Italian diced tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. sugar
1/4 tsp. pepper
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
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| TOMATO 'N' CHEESE PASTA | |||
| Yields 2 servings | |||
| 1 cup uncooked small tube pasta 1 small onion, chopped 2 garlic cloves, minced 1 tbsp. olive oil 1 can (14-1/2 oz.) Italian diced tomatoes 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. sugar 1/4 tsp. pepper 1/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese |
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| Cook pasta according to package directions. In a small saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan. Transfer to a greased 1-qt. baking dish. Top with cheese. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted. | |||