Fresh Tomato Mac and Cheese

Ripe tomatoes are best for this summery dish.

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  • Servings: 6 to 8 

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  • 1 pound dried whole wheat ziti 
  • 1 garlic clove, smashed
  • Kosher salt
  • Freshly ground black pepper
  • 3 pounds ripe tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar (optional)  
  • 1/3 cup finely grated parmesan cheese
  • 2 cups mixed shredded cheese

How to make this recipe

  1. Preheat the oven to 375°F.

  2. In a large pot of boiling salted water, cook the pasta until al dente, then drain.

  3. Mash the garlic into a paste with a pinch of salt and place in a large bowl. Chop the to-matoes and add to the bowl. Stir in the oil, zest, juice, sugar (if using), 1 teaspoon salt and 3/4 teaspoon pepper. Reserve the sauce.

  4. Toss the ziti with the tomato sauce in the bowl, then transfer to an oiled 3-quart baking dish. Sprinkle the cheeses evenly over top and bake until the cheeses are melted, about 15 minutes. Serve.

Contributed By Photo © Ian Knauer Published August 2014

1043578 recipes/fresh-tomato-mac-and-cheese 2015-11-20T21:28:30+00:00 Ian Knauer pasta-and-noodles|weeknight-dinner|6||8|side-dishes|web-exclusive|healthy|fast|vegetarian|gluten-free august-2014 recipes,fresh-tomato-mac-and-cheese 1043578

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