Quickie Pasta Bake
If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
penne, rotini, or shell |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 28 | ounces |
tomatoes
crushed |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
cheese
grated, any type |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
penne, rotini, or shell |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
cheese
grated, any type |
|
Directions
Preheat oven to 325℉ (160℃). Cook pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, sauté until soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook until heated through, about 5 minutes. Combine cooked pasta, sauce and 1½ cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top.
Bake 15 to 20 minutes at 350℉ (180℃).
