Rigatoni casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box rigatoni pasta | |
| 10 | ounces | Sharp cheddar cheese; grated |
| 1 | can | (large) tomatoes; peeled or stewed |
| 1 | can | (small) V-8® vegetable juice |
Directions
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@...> on Jan 09, 1998
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