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Creamy Tomato Shells

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Tomato Shells

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 635
pro 25 g
total fat 9 g
(3g sat. fat -
carb 113 g
fibre 8 g
chol 10 mg
sodium 990 mg
% RDI: -
calcium 33
iron 25
vit A 17
vit C 43
folate 19

Add calcium to your weekday pasta dinner with a splash of vitamin-rich evaporated milk.

Ingredients

  • 1 tbsp vegetable oil
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 tbsp dried basil
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp hot pepper sauce
  • 1 can (28 oz/796 mL) tomatoes
  • 1 cup evaporated 2% milk
  • 5 cups pasta shells
  • 1/4 cup freshly grated Parmesan cheese

Preparation

In saucepan, heat oil over medium heat; cook garlic, onion, basil, pepper, salt and hot pepper sauce, stirring occasionally, for about 5 minutes or until softened.

Meanwhile, in blender or food processor, puree tomatoes; add to pan and bring to boil. Reduce heat and boil gently, stirring often, for about 20 minutes or until thickened. Remove from heat; stir in milk.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve sprinkled with Parmesan cheese.

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