Title: Pasta & cheese caserole
 Categories: Casseroles, Main dish, Pasta, Lowfat, Cheese/eggs
      Yield: 6 Servings
 
     35 oz Italian plum tomatoes
     12 oz Spicy hot vegetable juice
    1/3 c  Dried tomato bits
      1 tb Sugar
  1 1/2 ts Dried basil
    1/2 ts Salt
     16 oz Shell macaroni
    1/3 c  Parmesan cheese
     12 oz Mozzarella cheese
      1 ea 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%