| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Jude1 |
4 |
servings |
INGREDIENTS
| 120 |
g |
MAGGI Large Shells or Rigatoni |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1 |
pk |
MAGGI Italian Minestrone Soup Mix |
| 1/4 |
c |
Red wine |
| 1 |
|
400 gram can tomatoes in juice; chopped |
| 1 |
tb |
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 |
INSTRUCTIONS
* Use 1 bunch of fresh spinach, or frozen spinach.
Add the pasta to a large quantity of boiling salted water and cook
for 11 minutes.
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.
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