Contadina® Garden Vegetable Pasta Bake Recipe

Name: Contadina® Garden Vegetable Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) Tomato Puree; 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced; 1/4 cup chopped Italian parsley, divided; 4 ounces shredded mozzarella cheese

Servings: persons

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(R) Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
1/4 cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

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.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces dry penne pasta, 2 tablespoons olive oil, 1 cup coarsely chopped onion, 1 cup sliced mushrooms, and more.

Yes, Contadina® Garden Vegetable Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Contadina® Garden Vegetable Pasta Bake

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