2 T vegetable oil
1 medium onion, chopped
2 T flour
1/2 cup milk
1 jar (26-28 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14 oz) chicken broth
shredded cheddar cheese
Add flour; cook and stir until moistened. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.
Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with cheddar cheese.
What I did differently from the recipe:
Nothing! It was too easy to change!
What I'll do differently next time:
Maybe add some pasta noodles or ground beef.
Thumbs up! Easy and would make again, perhaps with adding the noodles or beef.