Baked Pasta Shells With Tomato Sauce Recipe

• 120 gm MAGGI Large Shells or possibly Rigatoni
• 1 Tbsp. extra virgin olive oil
• 1 x onion, minced
• 1 tsp dry oregano
• 1/2 tsp dry basil
• 1 pkt MAGGI Italian Minestrone Soup Mix
• 1/4 c. red wine
• 1 x 400 gram can tomatoes in juice, minced
• 1 Tbsp. tomato paste
• 1 x egg, beaten
• 250 gm cottage cheese or possibly ricotta cheese
• 1/2 c. grated parmesan cheese or possibly tasty cheese
• 1/2 c. cooked minced spinach*, well liquid removed freshly grnd black pepper
• 3/4 c. grated mozzarella or possibly tasty cheese

1. * Use 1 bunch of fresh spinach, or possibly frzn spinach.
2. Add in the pasta to a large quantity of boiling salted water and cook for 11 min.
3. Drain and place the pasta on the base of a greased ovenproof dish
4. (approximately 20cm x 15cm)
5. Heat the extra virgin olive oil in a saucepan.
6. Add in the onion and cook for 2-3 min, then add in the oregano and basil.
7. Combine the soup mix, red wine, tomatoes and juice.
8. Add in to the onion with the tomato paste.
9. Bring to the boil, stirring, then simmer over a low heat for 5 min.
10. Stir occasionally.
11. Combine the egg, cottage and parmesan cheeses, and the spinach.
12. Season with black pepper.
13. Mix thoroughly.
14. Spread the mix over the pasta.
15. Cover the cheese mix proportionately with the tomato sauce, then top with the grated cheese.
16. Bake in a preheated oven, 180 C, for 20-25 min or possibly till the sauce is bubbling and the cheese is golden.

rigatoni, extra virgin olive oil, onion, oregano, basil, mix, red wine, tomatoes, tomato paste, egg, cottage cheese, parmesan cheese, spinach, mozzarella

Taken from cookeatshare.com/recipes/baked-pasta-shells-with-tomato-sauce-75202 (may not work)