Pasta & Cheese Caserole Recipe

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Pasta & Cheese Caserole Ingredients

35 oz italian plum tomatoes
12 oz spicy hot vegetable juice
1/3 cup dried tomato bits
1 tbsp sugar
1 1/2 tsp dried basil
1/2 tsp salt
16 oz shell macaroni
1/3 cup parmesan cheese
12 oz mozzarella cheese
1 each fresh basil for garnish

A Recipe for
Pasta & Cheese Caserole

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Pasta & Cheese Caserole Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Pasta & Cheese Caserole

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Pasta & Cheese Caserole Directions

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 equals about 445 calories, 3 gms
fat, 14 mg chol, 1235 mg sodium. Calories from fat = 6%

Serves: 6

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Pasta & Cheese Caserole Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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