Ingredients
Scale
- 12 oz penne pasta
- 2 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup marinara sauce
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant. The kitchen already smells amazing, doesn’t it? 😍
- Add the Liquids: Pour in the chicken or vegetable broth, diced tomatoes (with their juice), and marinara sauce. Stir in the Italian seasoning, red pepper flakes, salt, and pepper.
- Cook the Pasta: Bring the mixture to a boil, then add the penne pasta. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is cooked al dente and has absorbed most of the liquid (about 10-12 minutes).
- Get Cheesy: Once the pasta is cooked, stir in the shredded mozzarella until it’s melted and gooey. I always sneak a little taste at this point—can’t resist! 😋
- Serve: Spoon the pasta into bowls and garnish with fresh basil leaves.