Contadina® Garden Vegetable Pasta Bake

Contadina® Garden Vegetable Pasta Bake

3

"Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base."

Ingredients

45 m servings 383 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F.
  2. Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
  3. Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
  4. Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
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Reviews

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  1. 6 Ratings

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This is a good basic recipe with lots of room to make it your own. I use red, green, and yellow peppers and I mix mozzarella throughout the dish, rather than just on the top. A great recipe to b...

Contadina Garden Vegetable Pasta Bake Haiku: "Wouldn't mind more vegg. So I added zucchini! No mushrooms for me!" Didn't have mushrooms, so I replaced w/ zucchini; hey, they're growing in my gar...

We enjoyed this! I used hot italian sausage (because I already had it) and ground it up. My husband didn't love the carrots, but overall said it was good. I loved all the veggies in this! I ...