1 large can crushed tomatoes
3 C. vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 lb. uncooked medium shell pasta
1/2 C. heavy whipping cream
1 t. salt
1/2 t. pepper
1-2 C. shredded sharp cheddar cheese
1. Cook onion and garlic in olive oil. Add vegetable broth, tomatoes, pasta, whipping cream, salt and pepper. Bring to a boil. Cover and cook 6-8 minutes or until pasta is firm, stirring occasionally.
2. Remove from heat and half of the cheese and stir until cheese is completely melted. Top with remaining cheese. Cover and let stand 3-4 minutes or until cheese is melted.
Good served with garlic toast, can also add cooked hamburger.
Serves 10.