This is a dish that I improvised just a few hours ago, and it's going down as my favorite cheesy pasta - hence the name. With just a few ingredients that you probably already have in your pantry, this cozy pasta is ready to eat in less than 20 minutes.
I will be working on a low-carb version of this recipe ~ stay posted!
Prep Time: 5 Minutes | Cook Time: 12 Minutes | Total Time: 17 Minutes
Special Equipment
1 Large Cooking Pot
Blender
Ingredients (US Standard)
1.5 tsp Italian seasoning
2tsp Ground Paprika
3/4 tsp Salt (omit if chicken broth is not low sodium)
1/2 tsp Ground Black Pepper
14.5oz can Fire Roasted Tomatoes, diced
14.5oz can Diced Tomatoes (no-added flavor)
1.5 tbsp Butter
1/2 cup White Onion, chopped
1 tbsp Minced Garlic
2 cups Low Sodium Chicken Broth (or use regular sodium and omit salt)
16oz box of Small Pasta Shells (or substitute with large shell or elbow pasta)
2.5 cups Sharp Cheddar Cheese, shredded
Ingredients (Metric)*
7.2g Italian seasoning
4.0g Ground Paprika
4.2g Salt (omit if chicken broth is not low sodium)
1.4g Ground Black Pepper
411g can Fire Roasted Tomatoes, diced
411g can Diced Tomatoes (no-added flavor)
21g Butter
26g White Onion, chopped
15g Minced Garlic
500 mL Chicken Broth (or use regular sodium and omit salt)
454g of Small Pasta Shells (or substitute with large shell or elbow pasta)
280g Sharp Cheddar Cheese, shredded
*All metric units are converted and should be considered more or less.
Method
Add all spices (Italian Seasoning, Paprika, Salt, Black Pepper) and both cans of tomatoes to blender. Blend until well combined and smooth, and set aside.
Place pot on stove and set heat to Medium. Add butter to the pot and swirl it around with fork until melted.
Add chopped onion and garlic, and cook in butter until soft and fragrant, about 2-3 minutes.
Add chicken broth, content of blender, and box of pasta into the pot. Stir to combine, cover with lid, and cook on Medium High for 5 minutes, stirring occasionally to keep food from sticking to pot.
Remove cover, reduce heat to Medium Low, and cook for another 5 minutes, stirring frequently. Pasta will have absorbed a lot of the sauce and broth at this point, so it must be stirred often to keep from burning to the pot.
Add the shredded cheese. Stir until melted, about 30 seconds. Serve immediately.
Nutritional Data
Yield: About 8 cups
Servings: 6
Serving Size: About 1-1/4 cups
Calories: 515 | Protein: 21 | Carbs: 65 | Fiber: 5 | Fats: 19
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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