Broke Weeknight Dump-and-Bake Pasta Bake

• 12 oz pasta (elbow macaroni or penne)
• 1 can (15 oz) diced tomatoes
• 1 can (12 oz) evaporated milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain.
3. 3 In a large bowl, combine cooked pasta, diced tomatoes, evaporated milk, 1 1/2 cups cheddar cheese, Parmesan cheese, basil, garlic powder, onion powder, salt, and pepper.
4. 4 Pour mixture into a greased 9x13 inch baking dish.
5. 5 Top with remaining 1/2 cup cheddar cheese and breadcrumbs.
6. 6 Bake uncovered for 30-35 minutes, or until bubbly and golden on top.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add cooked ground beef or sausage for a heartier version.
• Include frozen peas and carrots for extra veggies.

Substitutions

• Use milk instead of evaporated milk for a lighter version.
• Substitute mozzarella cheese for cheddar if preferred.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, sauté minced garlic and onion in olive oil before adding to the mix.
• Experiment with your favorite cheeses for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with garlic bread.

FAQ