Vermicelli and cheesy tomato sauce

Name: Vermicelli and cheesy tomato sauce Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/2 lb vermicelli; 2 Tbs. canola oil; 28 oz. can diced tomatoes; 1/4 cup dehydrated onion flakes; 1 Tbs. garlic powder; 1 Tbs. Oregano leaves; 1 tsp. black pepper; 1 cup diced Velveeta Cheese; 1 cup shredded cheddar cheese; 1/4 cup shredded parmesan

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1/2 lb vermicelli2 Tbs. canola oil 28 oz. can diced tomatoes1/4 cup dehydrated onion flakes1 Tbs. garlic powder1 Tbs. Oregano leaves1 tsp. black pepper1 cup diced Velveeta Cheese1 cup shredded cheddar cheese1/4 cup shredded parmesan

Directions

Bring 3 quarts water to a boil. Add 1 Tbs. of the canola oil. Add vermicelli. Continue to boil for 8 minutes. In a large saucepan, heat remaining canola oil. Add tomatoes, onion, and herbs. Reduce heat and simmer for about 15 minutes. Drain vermicelli, but do not rinse. Pour the tomato sauce over, and stir in the cheese.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MORDONNA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 332.1
Total Fat: 19.8 g
Cholesterol: 46.5 mg
Sodium: 833.1 mg
Total Carbs: 26.6 g
Dietary Fiber: 2.5 g
Protein: 15.6 g

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