Rigatoni Casserole

Title:
Rigatoni Casserole

Yield:
6 Servings

Categories:
Casseroles,
Cheese,
Pasta,
Meatless




Ingredients:





     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 
on Jan 09, 1998