I found this recipe in December's Cookie Magazine. I have been meaning to try it for lunch and finally had most of the ingredients. Where I changed it: I used a 14.5 ounce can of crushed tomatoes (Muir Glen Fire Roasted). I added about 3/4 cup of chicken broth and 1/2 cup of whole wheat elbows and grated some Parmesan Reggiano.
My finished product.
This was definitely On the Table. Tasty and quick.