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Shrimp & Macaroni Marinara Bake
Prep Time:
15 minutes
Cook Time:
35 minutes
8 servings

3 cups Skinner elbow macaronis

1 (4 ounce) can Chicken of the Sea Shrimp, drained

1 cup H-E-B Heavy Cream or Half & Half

5 eggs, beaten

1 (6 ounce) package H-E-B Asagio or Romano Shredded Cheese

1 (26 ounce) jar Classico Pasta Sauce


Heat oven to 350°F. Heavily spray a 2-quart bundt pan or 9 x 13-in
ch baking dish with nonstick cooking spray and set aside. Prepare elbo
w macaroni according to package instructions. Drain the pasta and retu
rn to the cooking pot.
Add the drained shrimp, cream, beaten eggs and cheese to cooked elbow
macaroni; stir to combine. Season to taste with fresh cracked pepper a
nd salt. Fill the prepared bundt pan or baking dish with the macaroni
mixture. Place baking pan inside a larger baking pan and fill the outs
ide baking pan with 1 inch of water.
Bake macaroni casserole in water bath on center rack for 35 minutes. A
llow casserole to cool 5 minutes. Run a knife around the edges of the
casserole. Invert casserole on serving plate or platter. Meanwhile, po
ur pasta sauce in a microwave-safe bowl and cover with plastic wrap. H
eat on High power for 2 minutes. Pour pasta sauce over macaroni casse
role and serve.

Nutritional Information

No Nutritional Information Available