Pasta with Cheese and Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed in a creamy cheese sauce with canned tomatoes and fresh tomato, topped with breadcrumbs and baked until golden. This comforting, cheesy tomato pasta is quick weeknight dinner that tastes homey and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 6 oz rigatoni pasta (or other pasta shape (about 2 cups))
- Salt
- 2 Tablespoons butter
- 3 Tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon chili powder
- Pinch garlic powder
- 5 oz cheddar cheese (shredded, about 1 1/2 cups well packed)
- 1 - 1 1/2 cups canned diced tomatoes (drained, reserving juice from can)
- 1 - 2 Tablespoons juice from canned tomatoes
- Additional shredded cheddar cheese
- Dried breadcrumbs or Panko
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1681mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 778mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.