Directions:
- Preheat the oven to 425 degrees F.
- Drain the tomatoes in a sieve, reserving the juice.
- Set the juice aside.
- In a 13 x 9 glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
- Roast for 15 minutes or until fragrant.
- Meanwhile, in a saucepan, whisk the milk with the flour.
- Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
- Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
- Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
- Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.54 Kcal (509 kJ) | ||
| Calories from fat | 49.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 8% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 7% | |
| Sodium | 173.61mg | 7% | |
| Potassium | 208.92mg | 4% | |
| Total Carbs | 9.75g | 3% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 8.11g | 16% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 251.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 85.36 Kcal (357 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 8% | |
|---|---|---|---|
| Cholesterol | 13.89mg | 7% | |
| Sodium | 121.93mg | 7% | |
| Potassium | 146.73mg | 4% | |
| Total Carbs | 6.85g | 3% | |
| Sugars | 4.14g | 24% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 5.69g | 16% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 176.8mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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