Ingredients
- 12 oz fusilli pasta
- 2 tbsp olive oil
- ½ small red onion, diced
- 3 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 cups creamy almond milk or half & half
- ½ tsp crushed red pepper flakes
- 3 tbsp butter
- ½ tsp salt
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare pasta according to box, once cooked, set aside.
- Preheat oven to 425F.
- In a shallow oven safe sauce pan, heat olive oil over medium-high heat. Once hot, add in red onion and cook for 3-4 minutes or until onions have softened. Once softened, add in garlic and cook for another minute.
- Pour in crushed tomatoes and Almond Breeze Extra Creamy Almondmilk, stir until combined. Then mix in butter and salt.
- Once bubbling, reduce heat to medium and stir in parmesan cheese, then stir in cooked pasta and mix until noodles are well coated.
- Top pasta with shredded mozzarella cheese and bake for 10 minutes. Turn broil on for the last 2-3 minutes or until cheese is bubbling and golden brown.
- Let cool 10 minutes before serving.
Category: dinner, lunch, meal prep, pasta, skilletMethod: stovetopCuisine: American
