Creamy Tomato Shells

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves of garlic minced
  • 1 onion chopped
  • 1 tablespoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1 can tomato
  • 1 cup evaporated 2% milk
  • 5 cups pasta shells
  • 1/4 cup freshly grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 990 mg
  • Protein 25 g
  • Calories 635.0
  • Total fat 9 g
  • Cholesterol 10 mg
  • Total carbohydrate 113 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Tomato Shells

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