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

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

Directions


Heat oven to 350°F. Heavily spray a 2-quart bundt pan or 9 x 13-inch baking dish with
nonstick cooking spray and set aside. Prepare elbow macaroni according to package instruct
ions. Drain the pasta and return to the cooking pot.
Add the drained shrimp, cream, beaten eggs and cheese to cooked elbow macaroni; stir to co
mbine. Season to taste with fresh cracked pepper and salt. Fill the prepared bundt pan or
baking dish with the macaroni mixture. Place baking pan inside a larger baking pan and fil
l the outside baking pan with 1 inch of water.
Bake macaroni casserole in water bath on center rack for 35 minutes. Allow casserole to co
ol 5 minutes. Run a knife around the edges of the casserole. Invert casserole on serving p
late or platter. Meanwhile, pour pasta sauce in a microwave-safe bowl and cover with plast
ic wrap. Heat on High power for 2 minutes. Pour pasta sauce over macaroni casserole and s
erve.

Nutritional Information


No Nutritional Information Available


Source


H-E-B