Shrimp Pasta Bake

By doodanger

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

Details

Servings 4

Preparation

Step 1

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.