Rigatoni casserole

Yield: 6 Servings

Measure 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

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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