Creamy Tomato Sauce for Pasta
My husband, Martin, arrived home after a long bike commute from work and announced he was hungry for protein and carbs. Well. That rejects the beet salad I had been making for supper! I left the beets on the stove to finish steaming and began to search through my cupboards for something that fit his needs. As much as I try to plan meals in advance, I never know what my body (or my husband’s body) is going to crave. Usually, the meals I just make up as I go turn out the best. Since Martin’s favorite food is macaroni and cheese, and that happens to be high in protein and carbs, I decided to let that dish inspire me.
- 12 ounces jumbo shells pasta
- 1 tablespoon canola oil
- 1 small onion, minced
- 5 garlic cloves, minced
- 15 ounces canned diced tomatoes
- 2 teaspoons dried oregano
- 1 tablespoon dried basil
- 2 tablespoons dried parsley
- 1/4 teaspoon freshly ground pepper
- 3/4 cup shredded mozzarella
- 1 1/4 cup shredded white cheddar
- 1/4 cup heavy whipping cream
- Bring a pot of salted water to boil. Add the jumbo shells and cook until al dente. Do not over cook; shells need to be somewhat firm to hold the sauce. Reserve about a 1/2 cup pasta water. Drain well.
- In a small saucepan, heat the oil. Add the onion and garlic and bask in the best aroma ever! Cook for a few minutes, then add the canned tomatoes, oregano, basil, parsley, and pepper. Let simmer for about 10 minutes or until most of the liquid has cooked away.
- Stir in the shredded cheese and heavy whipping cream. Stir well until cheese is melted. Add some of the reserved pasta water to thin sauce if you'd like.
- To serve, carefully pour about 1 tablespoon of the sauce into a pasta shell and place shell on a plate. Repeat for remaining pasta shells. Pour remaining pasta over all the stuffed shells. Garnish with dried parsley.