Contadina® Garden Vegetable Pasta Bake

4.0

(12)

7 Reviews

9 Photos

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

Submitted by Contadina

Updated on June 4, 2016

9

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

Preheat oven to 375 degrees F.
Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
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.
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.

Nutrition Facts (per serving)

383	Calories
13g	Fat
45g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 383
% Daily Value *
Total Fat 13g	16%
Saturated Fat 4g	22%
Cholesterol 73mg	24%
Sodium 476mg	21%
Total Carbohydrate 45g	16%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 22g	45%
Vitamin C 49mg	54%
Calcium 187mg	14%
Iron 2mg	10%
Potassium 360mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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