An easy pasta dish that takes two minutes to prep, and 50 minutes to bake. Just to note, I used vegetable stock instead of beef stock as this is one of my meatless meals.
Ingredients
1 16oz jar of spaghetti sauce (my jar was 23 oz. and I used the whole thing)
1 14 oz can of diced tomatoes, drained
1 10 oz can of fat free reduced sodium beef broth (can substitute vegetable broth)
1⁄4 cup Zesty Italian Dressing
18 oz refrigerated cheese filled pasta (mine was 20 oz. and worked fine) (can also use ravioli)
1 cup of shredded mozzarella cheese
Directions:
1. Heat oven to 375 degrees
2. First combine sauce, diced tomatoes, broth & dressing in a 13×9 baking dish.
3. Add pasta and toss to coat. Cover and bake for 50 mins.
4. Take out of the oven and top with cheese. Let stand for 5 mins until the cheese melts.
Recipe Source - Family Fresh Meals
Ingredients
1 16oz jar of spaghetti sauce (my jar was 23 oz. and I used the whole thing)
1 14 oz can of diced tomatoes, drained
1 10 oz can of fat free reduced sodium beef broth (can substitute vegetable broth)
1⁄4 cup Zesty Italian Dressing
18 oz refrigerated cheese filled pasta (mine was 20 oz. and worked fine) (can also use ravioli)
1 cup of shredded mozzarella cheese
Directions:
1. Heat oven to 375 degrees
2. First combine sauce, diced tomatoes, broth & dressing in a 13×9 baking dish.
3. Add pasta and toss to coat. Cover and bake for 50 mins.
4. Take out of the oven and top with cheese. Let stand for 5 mins until the cheese melts.
Recipe Source - Family Fresh Meals
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