One pot creamy tomato cellentani pasta
Serves 4
Directions
- 1Add the chicken stock, cellentani, garlic salt, basil, oregano, salt, and pepper to a large pot. Cook on high heat until the pasta is just a little less cooked than al dente.
- 2If there’s a lot of liquid remaining, strain off some of the excess stock. Reduce heat to medium and stir in the tomato sauce. Continue cooking until the pasta is tender but still has a little chew.
- 3If it’s still not cooked, add back in a little more stock and cook for a little longer.
- 4Stir in the heavy cream and mozzarella until creamy, cheesy, and well combined. Serve immediately. Finish with Parmesan if desired.
Ingredients
- 1 box cellentani pasta
- 4 cup chicken stock
- 1 can tomato sauce
- 1 tsp garlic salt
- 1 tsp dried basil
- 1.5 tsp dried oregano
- 0.5 tsp salt
- fresh cracked pepper (optional)
- 0.25 cup heavy cream
- 1 cup shredded mozzarella
- parmesan (optional)
Equipment
large pot
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