Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 35 ounces | Italian plum tomatoes |
| 12 ounces | Spicy hot vegetable juice |
| ⅓ cup | Dried tomato bits |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Dried basil |
| ½ teaspoon | Salt |
| 16 ounces | Shell macaroni |
| ⅓ cup | Parmesan cheese |
| 12 ounces | Mozzarella cheese |
| 1 each | Fresh basil for garnish |
In a three quart casserole, heat tomatoes with their liquid, tomato bits, vegetable juice, basil, and salt. Bring to a boil. Stir to break up tomatoes. Reduce heat and cover. Simmer sauce for about 20 minutes.
Meanwhile prepare pasta shells following package directions, but do not use salt in the water. Drain pasta. Preheat oven to 350 deg f. In a deep 4 quart casserole, mix pasta, tomato sauce, parmesan cheese and two cups mozzarella. top dish with remaining mozzarella. Bake for 40 to 45 minutes or until top is lightly browned. Makes 6 main dish servings. Each serving equals about 445 calories, 3 gms fat, 14 mg chol, 1235 mg sodium. Calories from fat = 6%