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This recipe was inspired by alfredo sauce made with condensed cream of mushroom soup. I created this tasty sauce with some tomato sauce, mozzarella, paprika, and pepper.


  • 1 can condensed cream of mushroom soup (or cream of mushroom with roasted garlic)
  • 1 can (8 oz) tomato sauce (or tomato sauce with garlic)
  • 1/2 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 lb box of macaroni pasta


  • Bring a large pot of water to a boil and add macaroni. Cook 8-10 minutes or until al dente and drain.
  • Meanwhile, combine soup, tomato sauce, milk, and mozzarella cheese in a small saucepan. Over medium heat, stir frequently as cheese melts. Continue until cheese is completely melted. Remove from heat and stir in paprika and pepper.
  • Add sauce to pasta and mix well. Serve with additional mozzarella cheese sprinkled on top (if desired).
  • If not using soup or tomato sauce with garlic, add 1/4 tsp garlic powder or garlic salt to sauce. I prefer not to add salt because condensed soup is already quite salty.
  • Makeover: use reduced sodium soup and tomato sauce, skim milk, and reduced-fat mozzarella cheese to cut out salt and fat.

Categories: Pasta  Side Dish  Stove 

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