One-Pot Tomato Romano Rotini

2 tbsp all-purpose flour ¾ tsp salt
¼ tsp pepper 375 gr whole wheat rotini
540 gr tomates étuvées à l'italienne, égouttées ½, cup freshly shredded Thornloe Romano cheese
2 cups water 2 cups Milk
2 cups whole wheat rotini ¼ cup chopped fresh basil


In a large pot, whisk flour, salt, Italian seasoning and pepper into milk and water; heat over medium-high heat just until steaming, stirring twice. Stir in rotini; cover, reduce heat to medium-low and simmer, stirring often, for 10 min. Stir in broccoli; cover and simmer for about 2 min longer or until rotini is almost tender. Uncover and cook, stirring gently, for about 3 min or until pasta is tender but firm, broccoli is tender-crisp and sauce is thickened. Stir in tomatoes and shredded Thornloe Romano; cook, breaking up tomatoes with a spoon, until heated through. Serve sprinkled with basil.

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