Ingredients
2
tablespoons vegetable oil
1
medium onion, chopped (1/2 cup)
2
tablespoons all-purpose flour
1/2
cup milk
1
jar (26 to 28 oz) tomato pasta sauce
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (14 oz) chicken broth
3/4
cup finely shredded Cheddar-American cheese blend (3 oz)
Preparation
In 4-quart saucepan, heat oil over medium heat. Add onion; cook and stir until softened. 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 3 tablespoons cheese.
