| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
Casseroles, Cheese, Pasta, Meatless |
6 |
Servings |
INGREDIENTS
| 1 |
|
Box rigatoni pasta |
| 10 |
oz |
Sharp cheddar cheese; grated |
| 1 |
cn |
(large) tomatoes; peeled or stewed |
| 1 |
cn |
(small) V-8® vegetable juice |
INSTRUCTIONS
1. Parboil rigatoni until slightly tender, still chewy.
2. Pam the casserole dish.
3. Mix together the pasta, tomatoes, grated cheese and pour 1 cup of tomato
juice over all.
4. Bake uncovered at 450 for 1 hour.
Recipe by: Deborah McHugh
Posted to MC-Recipe Digest V1 #999 by njwwb <njwwb@ibm.net> on Jan 09, 1998
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