Dump-and-Bake Creamy Tomato Basil Pasta
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The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Dump-and-Bake Creamy Tomato Basil Pasta

NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 34%
CARBS 62G53% OF CAL
6G FIBER42G OTHER13G TOTAL SUGAR
FAT 18G34% OF CAL
8G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta baked in a creamy tomato basil sauce with mozzarella and parmesan. No boiling required—everything goes in the dish and bakes together.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups marinara sauce ((or reduce to 1 ½ cups for a less "saucy" dish))
  • 1 cup Alfredo sauce
  • 1 cup chicken broth ((or use vegetable broth for a vegetarian dish))
  • 2 tablespoons store-bought or homemade basil pesto
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can petite diced tomatoes with basil, garlic, and oregano, (drained)
  • 8 ounces dry uncooked mezzi rigatoni pasta ((or other similar short pasta shape))
  • ½ cup grated mozzarella cheese ((or grated Italian cheese blend))
  • ¼ grated Parmesan cheese
  • ¼ cup chopped fresh basil leaves or other chopped fresh herbs ((such as parsley))
PREP
10M
SODIUM
1782MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.