PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

Pasta and Cheese Casserole

Yield: 6 Servings

35 oz Italian plum tomatoes
12 oz Spicy hot vegetable juice
1/3 c Dried tomato bits
1 tb Sugar
1 1/2 ts Dried basil
1/2 ts Salt
16 oz Shell macaroni
1/3 c Parmesan cheese
12 oz Mozzarella cheese
1 ea Fresh basil for garnish

In a three quart casserole, heat tomatoes with their liquid, tomato bits, vegetable juice, basil, and salt. Bring to a boil. Stir to break up tomatoes. Reduce heat and cover. Simmer sauce for about 20 minutes.
Meanwhile prepare pasta shells following package directions, but do not use salt in the water. Drain pasta. Preheat oven to 350 deg f.
In a deep 4 quart casserole, mix pasta, tomato sauce, parmesan cheese and two cups mozzarella. top dish with remaining mozzarella. Bake for 40 to 45 minutes or until top is lightly browned. Makes 6 main dish servings.
Each serving: about 445 calories, 3 g fat, 14 mg chol, 1235 mg sodium.
Calories from fat  6%


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional