Baked Pasta Shells With Tomato Sauce Recipe

Name: Baked Pasta Shells With Tomato Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 freshly grnd black pepper; 3/4 c. grated mozzarella or possibly tasty cheese

Servings: persons

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.

11225

kcal

Calories

835

Fat

196

Carbs

716

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 120 gm MAGGI Large Shells or possibly Rigatoni, 1 Tbsp. extra virgin olive oil, 1 x onion, minced, 1 tsp dry oregano, and more.

Yes, Baked Pasta Shells With Tomato Sauce Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!