Ingredients
35 oz Italian plum tomatoes
12 oz spicy hot vegetable juice
¼ cup dried tomato bits
1 tbsp sugar
1½ tspn dried basil
½ tspn salt
16 oz shell macaroni
¼ cup parmesan cheese
12 oz mozzarella cheese
fresh basil for garnish
1. 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°f.
2. 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.
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