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Add a photoServings: 4
Ingredients
- 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
- Â Â freshly grnd black pepper
- 3/4 c. grated mozzarella or possibly tasty cheese
Directions
- * Use 1 bunch of fresh spinach, or possibly frzn spinach.
- Add in the pasta to a large quantity of boiling salted water and cook for 11 min.
- Drain and place the pasta on the base of a greased ovenproof dish
- (approximately 20cm x 15cm)
- Heat the extra virgin olive oil in a saucepan. Add in the onion and cook for 2-3 min, then add in the oregano and basil.
- Combine the soup mix, red wine, tomatoes and juice.
- Add in to the onion with the tomato paste. Bring to the boil, stirring, then simmer over a low heat for 5 min. Stir occasionally.
- Combine the egg, cottage and parmesan cheeses, and the spinach. Season with black pepper. Mix thoroughly.
- Spread the mix over the pasta.
- Cover the cheese mix proportionately with the tomato sauce, then top with the grated cheese.
- Bake in a preheated oven, 180 C, for 20-25 min or possibly till the sauce is bubbling and the cheese is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11256g | |
| Recipe makes 4 servings | |
| Calories 2138 | |
| Calories from Fat 257 | 12% |
| Total Fat 29.94g | 37% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 16475mg | 686% |
| Potassium 21095mg | 603% |
| Total Carbs 450.9g | 120% |
| Dietary Fiber 111.8g | 373% |
| Sugars 267.92g | 179% |
| Protein 104.94g | 168% |
