Pasta Bake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 476
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 70
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 19
- Sodium
- 629
- Total: 25 min
- Active: 15 min
Ingredients
Salt and pepper
2 tablespoons (1 ounce) olive oil
2 cloves garlic, sliced
1/2 medium onion, diced
1 pound dry pasta, such as rigatoni, penne, fusilli, etc.
32 ounces canned crushed tomatoes
Optional add-ins: canned tuna, canned salmon, frozen vegetables or canned beans
6 slices provolone or mozzarella
Directions
- Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.
- Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and saute, stirring, for 3 minutes.
- Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.
- Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.
- Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.
Cook’s Note
For more ingredient substitution ideas, see the article below.