Mac and Cheese Tomato Hybrid


  • 1- 28 oz San Mariano peeled tomatoes
  • 1/4 cup Olive oil
  • 1/2 small onion finely chopped
  • 1 tbs minced garlic
  • 1/2 tbs salt
  • 1/2 tbs pepper
  • 1/2 tbs sugar
  • 1 tbs basil
  • 1 tbs parsley
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 box of Banza shells
  • 1/2 box of banza cavatappi
  • Optional: parsley and parm cheese to top


    In saucepan, add olive oil and bring to medium low heat
    Add onions and garlic and sautéed from 2-3 minutes
    Pour sauce in and break tomatoes apart with large spoon
    Add salt, pepper and sugar and simmer for 20 minutes
    Add basil and mix in
    Fill pan with water and cook pasta according to package (you can put both types of pasta in at the same time)
    While pasta cooks, in separate pan add milk and bring to medium heat for 1 minute. Add cheese and stir constantly
    Drain pasta and put back in pan. Add a few scoops of the red sauce and drizzle cheese mixture on top of pasta stirring in to fully melt
    Optional: Top with parsley and parm

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