Shrimp Pasta Bake

Shrimp Pasta Bake
Shrimp Pasta Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp. (15ml.) olive oil

  • 2

    cloves garlic, minced

  • 1

    onion chopped

  • 1

    tsp. (5ml.) each dried basil and oregano

  • 1/2

    tsp.(2ml.) each dried thyme and salt

  • 1/4

    tsp. (1ml.) pepper

  • 1

    can (28oz./796ml.) tomatoes pureed

  • 1

    tbsp. (15ml.) tomato paste

  • 1

    lb. (500g.) medium size shrimp, peeled and deveined

  • 1/4

    c. (50ml.) chopped fresh parsley

  • 2 1/2

    c. (625ml.) fusilli pasta

  • 1

    pkg. (4oz./125g.) light cream cheese, softened

  • 2/3

    c. (150ml.) light sour cream

  • 2

    green onions chopped

  • 1/2

    c. (125ml.) shredded mozzarella cheese

  • 1/4

    c. (50ml.) freshlt grated parmesan cheese

Directions

In large saucepan, heat oil over medium heat; cook garlic, onion, basil, oregano, thyme, salt and pepper, stirring often, for 5 minutes or until softened. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 15 minutes or until thickened slightly. Add shrimp; cook for about 5 minutes or until pink. Stir in parsley. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm; drain well and add to sauce. Spread half in greased 11 x 7 inch (2l) baking dish. In small bowl, beat cream cheese with sour cream until smooth; stir in onions. Spread over pasta mixture; top with remaining pasta mixture. Sprinkle with mozzarella and parmesan cheeses. Cover with greased foil. (Casserole can be prepared to this point and refrigerated for up to 1 day) Bake in 350F oven for about 1 hour or until bubbly and heated through. Uncover and broil for 2 minutes or until cheese is bubbly and golden.

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