0 recipes from contoocook and beyond


35 oz. can Italian plum tomatoes
l2 oz. spicy hot veggie juice
l/3 cup dried tomato bits
l tbsps. sugar
l-l/2 tsp. dried basil
l/2 gtsp. salt
l lb. shell macaroni
l/3 cup parmesan cheese
l2 oz. mozzarella cheese

In a 3 qt. casserole heat tomatoes with their liquid,m tomato bits, veggie juice, basil and salt. Bring to a
boil. Stir to break up tomatoes. Reduce heat and cover. Simmer sauce for about 20 mins. Meanwhile
prepare pasta as directed but do nhot use salt in water. Drain pasta. Heat oven 350. In a deep 4 qt.
casserole mix pasta, tomato sauce, parmesan cheese and two cups mozzarella, top dish with
remaining cheese. Bake for 40-45 mins. or until top is lightly browned.
Serves 6 Internet

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