Contadina® Garden Vegetable Pasta Bake

Contadina® Garden Vegetable Pasta Bake
You can never have too many main course recipes, so give Contadina® Garden Vegetable Pasta Bake a try. One serving contains 438 calories, 22g of protein, and 18g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of bell pepper, garlic, basil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Preheat oven to 375 degrees F.
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OvenOven
2
Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
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PastaPasta
WaterWater
3
Meanwhile, heat oil in a large deep skillet or saucepan.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
Frying PanFrying Pan
4
Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
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VegetableVegetable
MushroomsMushrooms
CarrotCarrot
PeppersPeppers
GarlicGarlic
BasilBasil
OnionOnion
5
Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley.
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Cooked PastaCooked Pasta
Tomato PureeTomato Puree
ParsleyParsley
SausageSausage
6
Heat through.
7
Transfer to a 13x9-inch baking dish.
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Baking PanBaking Pan
8
Sprinkle evenly with remaining parsley and mozzarella cheese.
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MozzarellaMozzarella
ParsleyParsley
9
Bake 10 to 15 minutes until cheese is melted.
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CheeseCheese
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OvenOven
10
Let stand 5 minutes before serving.
DifficultyHard
Ready In45 m.
Servings6
Health Score49
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