Baked Pasta Shells With Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Jude1 | 4 | Servings |
INGREDIENTS
| 120 | g | MAGGI Large Shells or |
| Rigatoni | ||
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | t | Dried oregano |
| 1/2 | t | Dried basil |
| 1 | MAGGI Italian Minestrone | |
| Soup Mix | ||
| 1/4 | c | Red wine |
| 1 | 400 gram can tomatoes in | |
| juice chopped | ||
| 1 | T | Tomato paste |
| 1 | Egg, beaten | |
| 250 | g | Cottage cheese or ricotta |
| cheese | ||
| 1/2 | c | Grated parmesan cheese or |
| tasty cheese | ||
| 1/2 | c | Cooked chopped spinach* |
| well drained | ||
| Freshly ground black pepper | ||
| 3/4 | c | Grated mozzarella or tasty |
| cheese | ||
| minutes. |
INSTRUCTIONS
Use 1 bunch of fresh spinach, or frozen spinach. Add the pasta to a large quantity of boiling salted water and cook for Drain and place the pasta on the base of a greased ovenproof dish (approximately 20cm x 15cm) Heat the olive oil in a saucepan. Add the onion and cook for 2-3 minutes, then add the oregano and basil. Combine the soup mix, red wine, tomatoes and juice. Add to the onion with the tomato paste. Bring to the boil, stirring, then simmer over a low heat for 5 minutes. Stir occasionally. Combine the egg, cottage and parmesan cheeses, and the spinach. Season with black pepper. Mix thoroughly. Spread the mixture over the pasta. Cover the cheese mixture evenly with the tomato sauce, then top with the grated cheese. Bake in a preheated oven, 180 C, for 20-25 minutes or until the sauce is bubbling and the cheese is golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 540
Calories From Fat: 288
Total Fat: 32.8g
Cholesterol: 132.3mg
Sodium: 2489.7mg
Potassium: 541.9mg
Carbohydrates: 20.1g
Fiber: 2.8g
Sugar: 6.3g
Protein: 41.4g