Pasta And Cheese Caserole

Recipe Ingredients

35 oz	994g	Italian plum tomatoes
12 oz	340g	Spicy hot vegetable juice
1/3 cup	20g / 0.7oz	Dried tomato bits
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Dried basil
1/2 teaspoon	2.5ml	Salt
16 oz	454g	Shell macaroni
1/3 cup	48g / 1.7oz	Parmesan cheese
12 oz	340g	Mozzarella cheese
1		Fresh basil for garnish

Recipe Instructions

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%

Source:
The Classic Italian Cookbook by Marcella Hazan

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