Recipe by H. Herszberg

Pasta in Creamy Tomato Sauce

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Dairy Dairy
Easy Easy
6 Servings
40 Minutes

I love this pasta dish, mainly because it is so effortless and quick to make! It’s also kid friendly and requires minimal effort and simple ingredients. But what I love most about it is that it only uses one pot! This is especially convenient on Motza’ei Shabbos when I just want to relax and unwind with something good to eat without having to clean up a huge mess.


Pasta in Creamy Tomato Sauce

  • 1 to 2 tablespoons Gefen Olive Oil

  • 1/2 teaspoon garlic powder

  • pinch of hot pepper flakes

  • salt, to taste

  • black pepper, to taste

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1 and 1/2 cups Tuscanini Crushed Tomatoes, tomato sauce, or ketchup (see note)

  • 1/4 cup milk

  • 3/4 cup shredded cheese

  • 1 pound Tuscanini Pasta, cooked and drained according to package directions



In a pot, heat oil over medium flame. Add spices and cook while stirring for 30 seconds.


Add crushed tomatoes (or tomato sauce or ketchup), milk, and shredded cheese.


Add pasta and stir until cheese has melted.


If you want to make a baked ziti version of this dish, cook your pasta to a perfect al dente and then prepare as instructed, adding about 2 tablespoons water to the sauce. Then pour it all into a greased pan (I like to use butter), sprinkle some shredded cheese on top, and bake uncovered at 400 degrees Fahrenheit about 15 to 20 minutes until cheese is golden and crispy.


I usually use ketchup since my family isn’t too fond of tomato products and I always have it on hand.


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Pasta in Creamy Tomato Sauce

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