Cheesy Tomato Bake
A creamy, cheesy tomato noodle bake with melty mozzarella, perfect for comforting family dinners or casual gatherings, blending rich flavors in a satisfying dish.
Ingredients
Instructions
- Cook the noodles according to the instructions, removing them from water while still slightly firm.
- Prepare the tomato soup with one can of milk (skim is fine) for each can of soup, then bring to a boil and remove from heat.
- Mix the cooked noodles with the prepared tomato soup.
- Cut the mozzarella cheese into small pieces and add to the mixture.
- Cover the mixture with slices of mozzarella cheese.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until the cheese bubbles.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the tomato soup mixture. You can also substitute the mozzarella with cheddar or a blend of cheeses for a different flavor. If you like a bit of spice, add crushed red pepper flakes or Italian seasoning. This dish is great for using up leftover pasta; just adjust the baking time accordingly.
Serving Suggestions
Serve this cheesy tomato bake with a simple side salad or garlic bread for a complete meal. It pairs beautifully with Margie Thomason's Lemon-Buttermilk Pound Cake for dessert, balancing the savory flavors with something sweet and refreshing. Consider adding a sprinkle of fresh basil or parsley on top for a burst of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cheesy tomato bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Tomato Bake contains roughly 230 calories, with 11g protein, 30g carbohydrates, and 7g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned tomato soup?
Yes, you can use fresh tomatoes, but you'll need to cook them down with some broth and spices to create a sauce-like consistency. This might require additional seasoning and time, but it can add a fresh taste to the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time to ensure it's heated through.
Is this recipe suitable for vegetarians?
Yes, this cheesy tomato bake is vegetarian-friendly as it relies on noodles, tomato soup, and cheese. Just double-check the labels on the soup and cheese to ensure they don't contain any animal-derived ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).