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