Yesterday, I shared my mom’s Pepper Jack Pasta recipe and it is delicious. It’s also super easy. Because I’m all about making things even EASIER, however, I have an even quicker, simpler “pantry” version for you today. It relies on canned and dried ingredients in place of fresh, meaning that this is one you can make in a pinch with little to no prep.
Note: Because there are no CHUNKS of tomatoes, this version is actually preferred by the boys in my house.
- 1 pound penne, ziti, or other "short-cut" pasta
- 16 oz. tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 8 oz. pepper jack cheese, shredded
- Cook pasta and drain.
- Pour tomato sauce into warn pot. Stir in spices and cheese.
- Add pasta, toss, and serve.