Recipe adapted from Emily Bites
Yields 8 servings
330 calories per serving
16 oz whole wheat pasta
3 tbsp margarine, divided
1/4 c chopped onion
1 clove garlic, minced
14.5 oz whole tomatoes
1 c vegetable broth
1 1/4 c skim milk
1/2 tsp mustard
6 oz lowfat cheddar cheese
Preheat oven to 350.
Spray a 9x13 baking dish with cooking spray.
Cook pasta according to box directions.
Drain & set inside the dish.
Meanwhile, melt 1 tablespoon of margarine in a large pan over medium low heat.
Add the onion & garlic and cook for about 5 minutes.
Add tomatoes & veggie broth, raise to a boil, & simmer for 15 minutes.
While tomatoes are simmering, melt another the remaining 2 tbsp of margarine.
Add milk & stir.
Add mustard & 4 oz of cheese.
Place heat on the lowest setting & stir until thickened.
When tomato mixture is done, pour into a blender.
Blend until smooth.
Add tomato mixture to cheese sauce.
Pour over the pasta a mix until smooth.
Sprinkle remaining cheese on top and bake for 20 minutes.