Don’t you just love a good one pot, 30 minute meal?
I know I do!
1 (28 oz) can whole peeled tomatoes, undrained and cut up
12 ounces uncooked cavatelli, gemelli or rotini pasta
1 (14.5 oz) can chicken or vegetable broth
1/4 cup water
3 cloves garlic, minced or pressed
1 teaspoon Italian seasoning
1/2 cup fresh basil leaves, chopped or torn
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced fresh mozzarella or shredded mozzarella (2 cups) or Parmesan (I just sprinkled each serving with Parmesan instead of melting the Mozzarella on top, just trying to cut a few calories)
1 In a deep large skillet, layer undrained tomatoes and remaining ingredients except for the cheese. Do not stir.
2 Bring to boiling then reduce and simmer, covered, 20 minutes or until pasta is tender, stirring occasionally.
3 Top with Mozzarella, cover and let stand 10 minutes.
recipe from Better Homes and Gardens