One-Pot Creamy Tomato Pasta

Ingredients

• ▢ 1 tbsp **Olive Oil**
• ▢ 1 medium **Yellow Onion**, diced (approx. $0.30)
• ▢ 2 cloves **Garlic**, minced (approx. $0.10)
• ▢ 1 (28 oz) can **Crushed Tomatoes** (approx. $1.50)
• ▢ 4 cups **Vegetable Broth** (approx. $0.50)
• ▢ 1 tsp **Dried Basil**
• ▢ ½ tsp **Dried Oregano**
• ▢ ½ tsp **Salt** and ¼ tsp **Black Pepper**
• ▢ 10 oz (about 3 cups) **Pasta** (Penne, Rotini, or Fusilli) (approx. $1.00)
• ▢ 4 oz (half block) **Cream Cheese**, cut into cubes (approx. $1.20)
• ▢ **Parmesan** or **Fresh Parsley** for topping (optional)

*Ingredient costs are estimated based on bulk purchasing and typical grocery prices, and may vary.

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
2. Build the Sauce Base: Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a boil over high heat.
3. Add Pasta: Once boiling, add the dry pasta and stir well. Reduce the heat to medium-low and cover the pot. Let it simmer for 12–15 minutes, or until the pasta is al dente, stirring occasionally (every 3-4 minutes) to prevent sticking.
4. Finish Creamy: Remove the pot from the heat. Add the cubed cream cheese and stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
5. Serve: Divide the pasta among 4 containers for meal prep, or serve immediately. Top with fresh parsley or a sprinkle of Parmesan cheese, if desired.

Meal Prep Notes

• Storage: Store cooled pasta in airtight containers in the refrigerator for up to 4 days.
• Reheating: The sauce may thicken significantly when chilled. Reheat in the microwave or on the stovetop, adding a splash of water or milk to return it to a creamy consistency.