Contadina® Garden Vegetable Pasta Bake recipe

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Ingredients

8 ounces dry penne pasta
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup sliced mushrooms
2 carrots, sliced
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
3 cloves garlic, minced
2 teaspoons dried basil
1 (28 ounce) can CONTADINA® Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
¼ cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

Nutrition Info

382.8 calories
carbohydrate: 45.3 g
cholesterol: 72.8 mg
fat: 12.7 g
fiber: 5.6 g
protein: 22.4 g
saturatedFat: 4.3 g
servingSize: -
sodium: 475.9 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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