Fish-And-Shells Italiano Recipe
Ingredients
1 package (1 pound) macaroni shells
1 medium-size onion, chopped (1/2 cup)
1/2 teaspoon leaf basil, crumbled
2 tablespoons olive oil
1 envelope spaghetti-sauce mix
1 can (about 2 pounds) Italian tomatoes
1 package (1 pound) frozen cod fillets, cut into cubes
1/3 cup grated Parmesan cheese
1 package (8 ounces) sliced mozzarella cheese
Directions
Cook macaroni shells, following label directions; drain.
While shells cook, saute onion with basil in olive oil in large saucepan; stir in spaghetti sauce mix and tomatoes.
Cover; simmer 10 minutes; add fish cubes; simmer 10 minutes longer.
Spoon half the macaroni shells into a 12 cup casserole; sprinkle with half the Parmesan cheese; top with half the fish tomato sauce.
Repeat layers; arrange mozzarella cheese slices on top.
Bake in moderate oven (375°) 30 minutes, or until bubbly hot.
Note If made in the morning and chilled, take from refrigerator and let stand at room temperature 30 minutes before putting into oven to bake.
While shells cook, saute onion with basil in olive oil in large saucepan; stir in spaghetti sauce mix and tomatoes.
Cover; simmer 10 minutes; add fish cubes; simmer 10 minutes longer.
Spoon half the macaroni shells into a 12 cup casserole; sprinkle with half the Parmesan cheese; top with half the fish tomato sauce.
Repeat layers; arrange mozzarella cheese slices on top.
Bake in moderate oven (375°) 30 minutes, or until bubbly hot.
Note If made in the morning and chilled, take from refrigerator and let stand at room temperature 30 minutes before putting into oven to bake.
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