This is a really simple recipe that my family loves! I got this from my mom (who is now 88 years old) and I remember I loved it as a child. Its great when you have little time to cook and dont want to spend a fortune--Mom was very thrifty! It can also be made ahead (except for baking) and refrigerated until you are ready to cook. I would just increase the baking time a little to compensate for starting out with a cold dish.
It reheats wonderfully and if there are not enough leftovers, it can be used as a side dish the second time around. I do sprinkle a little water over it when reheating as the pasta seems to absorb some of the moisture while refrigerated and it can be a bit dry otherwise.
This should feed at least 3 to 4 very hungry people! We are big eaters so you may even get more out of it, especially if there are children.
It always surprises me that I get LOTS of requests for this, especially since it is so simple! People are always asking "When are you making that delicious macaroni with the tomatoes and cheese again?"
Pasta With Tomatoes And Cheese
Ingredients:
1 lb. of Ziti or Penne
2 14 ½ ounce cans of diced tomatoes
About 2/3 of a can of water from rinsing the tomato cans
1 10 oz. package of Cracker Barrel Extra Sharp Cheddar Cheese (white or yellow)
1 stick (¼ pound) of butter
Boil the pasta in lightly salted water to your desired tenderness. In the meantime, empty both cans of tomatoes and the water into a large ovenproof bowl. Cut up the cheese into small pieces and add to the bowl. When the pasta is done, add to the tomatoes and cheese and mix thoroughly. Cut up the butter and arrange evenly over the top. Cover with foil and bake at 375 degrees for 45 minutes.
Hints:
In the summer, I have tomatoes from my garden and I peel them and cut them up to equal 4 cups. I still add a little water for extra moisture. The flavor is definitely different with the fresh tomatoes, but very good.
I have used up to a pound of cheese with no problem. It doesnt have to be Cracker Barrel but thats what I usually pick up on my shopping trip. Please dont be tempted to buy grated Cheddar, as the dish turns out too pasty--I tried it once and never again.
I used salted butter but Im sure unsalted can also be used.
This is especially good with a garden salad and a loaf of freshly baked homemade bread--and a glass of wine wouldnt hurt, either! Enjoy!
Genie
It reheats wonderfully and if there are not enough leftovers, it can be used as a side dish the second time around. I do sprinkle a little water over it when reheating as the pasta seems to absorb some of the moisture while refrigerated and it can be a bit dry otherwise.
This should feed at least 3 to 4 very hungry people! We are big eaters so you may even get more out of it, especially if there are children.
It always surprises me that I get LOTS of requests for this, especially since it is so simple! People are always asking "When are you making that delicious macaroni with the tomatoes and cheese again?"
Pasta With Tomatoes And Cheese
Ingredients:
1 lb. of Ziti or Penne
2 14 ½ ounce cans of diced tomatoes
About 2/3 of a can of water from rinsing the tomato cans
1 10 oz. package of Cracker Barrel Extra Sharp Cheddar Cheese (white or yellow)
1 stick (¼ pound) of butter
Boil the pasta in lightly salted water to your desired tenderness. In the meantime, empty both cans of tomatoes and the water into a large ovenproof bowl. Cut up the cheese into small pieces and add to the bowl. When the pasta is done, add to the tomatoes and cheese and mix thoroughly. Cut up the butter and arrange evenly over the top. Cover with foil and bake at 375 degrees for 45 minutes.
Hints:
In the summer, I have tomatoes from my garden and I peel them and cut them up to equal 4 cups. I still add a little water for extra moisture. The flavor is definitely different with the fresh tomatoes, but very good.
I have used up to a pound of cheese with no problem. It doesnt have to be Cracker Barrel but thats what I usually pick up on my shopping trip. Please dont be tempted to buy grated Cheddar, as the dish turns out too pasty--I tried it once and never again.
I used salted butter but Im sure unsalted can also be used.
This is especially good with a garden salad and a loaf of freshly baked homemade bread--and a glass of wine wouldnt hurt, either! Enjoy!
