An easy weeknight meal! Grab your leftover slow-cooker marinara out of the freezer and whip up this quick meal to warm you up on a chilly fall night! Serve with some crusty bread and a fresh salad for a complete meal.
3 cups slow cooker marinara
2 cups low-sodium chicken stock
1 cup cooked ditalini pasta
1 oz shaved fresh pecorino-Romano cheese
1. Bring marinara and chicken stock to a boil. Stir in pasta.
2. Top with shaved pecorino-Romano cheese and serve.
Yield: 4 servings (232 calories, 5.5 g total fat, 1.2 g saturated fat)
Cooking Light, January 2013