Best Tomato N Cheese Pasta Recipes

TOMATO N CHEESE PASTA

Tomato N Cheese Pasta image

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup uncooked small tube pasta
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 373 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 1048mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 4g fiber), Protein 15g protein.

TOMATO MAC 'N' CHEESE

Tomato Mac 'n' Cheese image

White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 ounces uncooked penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound white cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon white pepper
1 cup chopped seeded tomatoes

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

Nutrition Facts : Calories 655 calories, Fat 36g fat (22g saturated fat), Cholesterol 111mg cholesterol, Sodium 789mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 31g protein.

TOMATO 'N' CHEESE PASTA

Tomato 'n' Cheese Pasta image

Make and share this Tomato 'n' Cheese Pasta recipe from Food.com.

Provided by hungrykitten

Categories < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup uncooked ditalini
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can Italian-style diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Cook pasta according to package directions. In a small saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Drain pasta; stir into saucepan.
Transfer to a greased 1 quart baking dish. Top with mozzarella and Parmesan cheeses. Bake, uncovered, at 375 degrees for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 426.8, Fat 14.7, SaturatedFat 5.2, Cholesterol 22.1, Sodium 729.5, Carbohydrate 58.5, Fiber 5.4, Sugar 10.9, Protein 17

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.