|
Title: Rigatoni Casserole Categories: Casseroles, Cheese, Pasta, Meatless Yield: 6 Servings 1 Box rigatoni pasta 10 oz Sharp cheddar cheese; grated 1 cn (large) tomatoes; peeled or -stewed 1 cn (small) V-8® vegetable juice 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 |