Easy Cheesy Tomato Basil Pasta

There are some nights that I just don’t want to cook. Nights when I stand in front of the fridge and whine and complain and think of every excuse possible for why I can’t cook. Usually there are a few culprits.

1.  I am tried, and don’t have the energy to put something together
2.  I am tired, and don’t feel like washing the inevitable dishes that show up after you cook
3.  I am tired, I haven’t been to the store all week, and we have no food in the house
4.  I am tired, my creativity is non-existant, and I don’t know what in the heck to make

So, I’m seeing a trend here…I have been way too tired lately. And at the end of a long day, I need quick and easy. Luckily, I found exactly what I was looking for in The Best Simple Recipes – a simple, one-pot pasta dish. And it looked like I could make it (or my own version of it) using food we already had in the fridge or pantry. Perfect.

So I made it. It was easy and cheesy and so, so good. It was such a hit that I have made it about once a week since then. My 3 year old is obsessed.  Every time we make it, she says over and over how it is “riquisimo”! Since I changed the ingredient list from what was originally in the recipe, I am assuming you could do about a million different variations of this dish. Use whatever you have on hand! The original recipe uses spicy tomatoes, sausage and jack cheese. Here is the way that we have been making it:

Ingredients:
16 ounces of short pasta (whatever shape you like)
2 1/2 cups chicken or vegetable broth
14.5 ounce can of tomatoes (San Marzano is best, but whatever you have on hand will work)
1/2 of a medium onion, finely chopped
2 cloves of garlic, grated or minced
3/4 cup cream or half and half
handful of shredded parmesan cheese
2 handfuls of mozzarella cheese, shredded
1 – 2 Tablespoons basil pesto (homemade or store-bought)
fresh basil leaves
a few slices of prosciutto, chopped (optional)
1 green onion, chopped (optional)
EVOO
salt
pepper

Directions:
1.  Heat EVOO in an oven-proof skillet (that has a tight fitting lid). Add the onions and cook until slightly browned, about 3-4 minutes.
2.  Add the proscuitto and cook for a few minutes, stirring to keep the onions from burning. Add the garlic and cook for another 30 seconds.

3.  Add the chicken broth and scrape the bits from the bottom of the pan.
4.  Add the tomatoes, pesto, salt and pepper and stir.

5.  Bring to a boil, and stir in the pasta. Cover the skillet, and reduce heat to medium-low.
6.  Add in the cream and stir. Simmer, covered, about 15 minutes, or until pasta is just tender, stirring every 5 minutes or so. Make sure not to overcook the pasta. It will continue to cook during the next step.

7.  Remove skillet from the heat.  Stir in about half of the parmesan and mozzarella cheese. Top with the remaining cheese and green onion (if using).
8.  Broil for a few minutes until the cheese is melted and bubbly. Sprinkle with fresh basil and serve.

YUM!

What is your go-to meal for the nights when you are just too tired to cook?