CREAMY TOMATO MACARONI AND CHEESE
This Creamy Tomato Macaroni and Cheese can be on your table in under 1 hour!
Provided by Jo-Anna Rooney
Categories Pasta
Time 35m
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions. Then drain and set aside.
- In a pan, melt the butter and cook the onion and garlic until lightly browned.
- Add the flour to the onion mix and stir, mixing thoroughly.
- Whisk in the milk, and stir until the mixture is thickened.
- Add the tomato paste, diced tomatoes and oregano. Stir until the tomatoes are warmed through.
- Gradually stir in the grated and parmesan cheeses.
- Add the pasta and stir.
- Serve right away and enjoy!
CHEESE & TOMATO PASTA BAKES
This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, wide pan or wok, then stir-fry the peppers for 5 mins. Add the chopped garlic and mushrooms, and cook for 5 mins more.
- Pour in the passata and stock, then stir in the oregano, olives and courgettes with plenty of black pepper. Leave to simmer, stirring frequently, for 10-15 mins until the vegetables are just tender and the sauce has reduced a little. Meanwhile, cook the pasta following pack instructions.
- To make the cheese sauce, pour the milk into a large pan and add the butter, flour, nutmeg and seasoning. Heat, stirring or whisking all the time until smooth and thickened. Stir in half the cheese and allow it to melt into the sauce.
- Drain the pasta and add to the tomato mixture. Pile into 2 or 3 baking dishes, pack down well, then pour over the cheese sauce (it helps to let the sauce cool and thicken a little before using so that it stays as a layer). Scatter with the remaining cheese and the bread.
- If eating now, bake at 200C/180C fan/ gas 6 for 40 mins until bubbling and golden. Serve with a salad.
Nutrition Facts : Calories 551 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.96 milligram of sodium
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
ONE-PAN FETA PASTA WITH CHERRY TOMATOES
In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
- Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
- Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.
TOMATO SOUP MAC AND CHEESE
This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.
Provided by Dan Langan
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
- Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
- Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
- Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
- Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
- Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
- Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
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PASTA AND CHEESE WITH TOMATOES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (3)Total Time 45 minsCategory Main CourseCalories 579 per serving
- Boil a large pot of water for cooking pasta. Salt well. Cook pasta just until al dente. Drain and set aside until needed.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and stir, cooking, for about 1 minute. Add about half the milk and stir until smooth. Add remaining milk, along with the salt, chili powder and garlic powder. Cook, stirring, until mixture thickens slightly, about 5-7 minutes. Remove pot from heat. Add shredded cheddar cheese and stir in. Let stand 1 minute, then return to it and stir until smooth.
- Add cooked and drained pasta to the pot, a bit at a time, stirring in and adding only as much as needed to keep a nice and saucy pasta. Add 1 cup of drained canned diced tomatoes and stir in. Add addition tomatoes, if you feel like you want a bit more. Add 1 Tbsp of juice from the canned tomatoes and stir in. Taste and add a bit more juice from the tomatoes, if you like. Don't add too much juice, or you will thin out your cheese sauce too much. (*alternately, you can add a tiny bit of tomato paste to the sauce in place of the juice from the can of tomatoes, for a tomato taste, without worry of watering the sauce down). Taste and add additional salt and some freshly ground pepper, as needed.
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- Add the tomatoes, herbs, spices, Balsamic, sugar and stock/wine and allow to simmer for 10-15 minutes while the pasta cooks. Reserve 1 cup of the pasta's cooking water.
- When the pasta is cooked and the sauce is reduced, combine and mix well. Add some of the cooking water saved from the pasta to loosen the pasta and sauce a bit.
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