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
Meanwhile prepare pasta shells following package directions,
but do not use salt in the water. Drain pasta. Preheat oven to 350
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%
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