I think a lot of people have a love-hate relationship with pasta – especially any pasta that involves cheese. However, every once in a while, especially if it is relatively healthy it’s nice to enjoy some good old fashion carbs.
Like the majority of my recipes, there is plenty of room for some added individual customization. Add some peppers and zucchini to the mix, change-up some of the cheeses, take out the breadcrumbs and don’t make it.
This particular time i used seashell pasta, but you can use any particular type that you have around the house. I wouldn’t recommend using longer pasta, like spaghetti though. Furthermore, using whole-wheat pasta, or pasta that has been enriched with spinach is a way to make any pasta significantly healthier without compromising the flavour of the dish too much.
What you need:
- 2 cups pasta
- 1 can (28 oz) whole tomato without skin
- 1 cup grated cheese
- 1 tbsp butter
- 1 tbsp milk
- 1 tsp oregano
- 1/2 tsp chilli pepper
- 1/4 tsp pepper
- 1/4 cup bread crumbs
What you need to do:
In an oven safe pot or dutch oven, bring salted water to a boil, and add pasta. Boil for 8 minutes or until pasta is cooked to al dente (cooked but still firm).
Combine bread crumbs, and spices in small bowl and set aside.
While pasta is boiling, drain can of tomatoes and roughly cut them up into bit sized pieces. (optionally you can use diced tomatoes, but I prefer the more rustic look of the rough cuts).
Drain pasta and stir milk and butter until evenly Incorporated. Stir in tomatoes and cheese and stir until cheese has melted and pasta is evenly encorperated.
Sprinkle bread crumbs over pasta and place in oven at 400 degrees fahrenheit for 20 min or until bread crumbs begin to turn golden brown.
Carefully remove from oven and serve. This recipe serves 2-3 people.