Ingredients
- 12 ounces pasta of choice
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes or tomato sauce
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large oven-safe pot or skillet over medium heat.
- Sauté the diced onion until soft, then add the minced garlic and cook until fragrant.
- Stir in the crushed tomatoes, broth, heavy cream, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Add the uncooked pasta and bring the mixture to a gentle simmer.
- Cover and cook, stirring occasionally, until the pasta becomes tender and most of the liquid is absorbed.
- Stir in half of the mozzarella cheese, parmesan cheese, and fresh basil until creamy and combined.
- Sprinkle the remaining mozzarella cheese over the top.
- Place the pot under the broiler or bake briefly until the cheese is melted and bubbly.
- Garnish with extra basil and parmesan before serving.
Notes
- Penne, rigatoni, and rotini work especially well for holding the creamy sauce.
- Add cooked chicken, sausage, or ground beef for a heartier version.
- Spinach, mushrooms, or zucchini make great vegetable additions.
- Use half-and-half instead of heavy cream for a lighter option.
- Add a splash of broth or cream when reheating leftovers to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg