Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring frequently, until they begin to brown, 12 to 15 minutes. Reduce heat to low and cook until very soft, 10 to 15 minutes more.
This oven-baked pasta will have everyone reaching for seconds. Serve with a slice of garlic bread.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|½ c. sweet onion, chopped|
|2 carrots, peeled and finely chopped|
|1 (28-oz.) can Hy-Vee diced tomatoes, undrained|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 (14-oz.) pkg. Hy-Vee whole wheat noodles|
|2 tbsp. fresh parsley, chopped|
|Hy-Vee crushed red pepper flakes, to taste|
|Hy-Vee shredded Parmesan cheese, to taste|
Things To Grab
- Large saucepan with lid
- 2-quart baking dish
Raise heat to medium. Add diced tomatoes and bring to a simmer. Cook, covered, for 30 to 40 minutes. Season with salt and pepper.
Preheat oven to 450 degrees.
Meanwhile, cook noodles according to package directions. Rinse and drain. Stir into sauce and stir in parsley and red pepper flakes, if desired. Transfer to a 2-quart baking dish. Top with Parmesan cheese.
Bake until top is browned, about 15 minutes.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 48g
- Protein: 10g
Hy-Vee whole wheat noodles package