Tomato and Cheese Egg Noodles
Savor the comfort of a quick and delicious weeknight dinner with this Tomato and Cheese Egg Noodles recipe, a perfect blend of simplicity and flavor. Tender egg noodles are coated in a rich, garlicky tomato sauce made from fresh cherry tomatoes, tomato paste, and fragrant oregano, creating a luscious base that’s both light and satisfying. The dish is then elevated with a gooey combination of melted Parmesan and mozzarella cheeses, making every bite irresistibly creamy and indulgent. With just 30 minutes from start to finish, this hearty meal is an easy crowd-pleaser that combines wholesome ingredients with minimal effort. Serve it hot with a sprinkle of fresh parsley for a vibrant and aromatic finish. Whether you're craving comfort food or need a family-friendly option, these Tomato and Cheese Egg Noodles deliver on both taste and convenience.
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Recipe Information
Ingredients
- 250 grams egg noodles
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small onion
- 250 grams cherry tomatoes
- 2 tablespoons tomato paste
- 120 milliliters water
- 1 teaspoon dried oregano
- 50 grams grated parmesan cheese
- 100 grams shredded mozzarella cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
While the noodles cook, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and small onion. Add them to the skillet and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant.
Halve the cherry tomatoes and add them to the skillet. Cook, stirring occasionally, for 5-7 minutes until the tomatoes start to soften and release their juices.
Stir in the tomato paste and water until well combined, forming a smooth sauce. Add the dried oregano, salt, and black pepper. Let the sauce simmer for 3-5 minutes.
Add the cooked egg noodles to the skillet. Toss gently to coat the noodles evenly with the tomato sauce.
Reduce the heat to low and sprinkle the grated parmesan cheese and shredded mozzarella cheese over the noodles. Cover with a lid and let the cheese melt for 2-3 minutes.
Uncover, toss the noodles gently again, and check the seasoning. Adjust salt and pepper if needed.
Serve the Tomato and Cheese Egg Noodles hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
