Categories: Pasta
Ingredients
- 8- oz . Elbow Macaroni
- 1 cup milk
- 1 cup vegetable broth
- 1/4- cup all purpose flour
- 1/8 teaspoon chili powder
- salt and fresh ground pepper , to taste
- 3 cups shredded part-skim mozzarella cheese , divided
- 1/2- cup tomato sauce
- 2 to 3 tomatoes , sliced
- 1 container (7-oz.) Basil Pesto
Directions
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eheat oven to 400.
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Lightly grease a 2-quart baking dish with cooking spray; set aside.
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Cook the macaroni according to the directions on the package.
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In the meantime, prepare the sauce.
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In a small saucepan, whisk together milk, vegetable broth, flour, chili powder, salt, and pepper.
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Cook over medium-high heat for 4 to 5 minutes, or until sauce thickens.
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Remove from heat.
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Drain cooked pasta and return to pot.
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Add sauce to the pasta.
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Stir in 1 cup shredded mozzarella cheese; stir until melted and well combined.
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Layer 1/2-cup tomato sauce on the bottom of the previously prepared baking dish.
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Add half of the macaroni mixture over the tomato sauce.
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Top with half of the tomato slices; season with salt and pepper.
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Sprinkle 1-cup shredded mozzarella cheese.
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Dollop on the basil pesto.
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Top with the remaining pasta.
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Add the rest of the tomato slices; season with salt and pepper.
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Sprinkle with the remaining cheese.
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Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
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Remove from oven.
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Let stand 15 minutes.
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Cut and serve.