Name: Contadina® Garden Vegetable Pasta Bake
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dry penne pasta - 8 ounces; Olive oil - 2 tablespoons; Coarsely chopped onion - 1 cup; Sliced mushrooms - 1 cup; Carrots, sliced - 2; Red bell pepper, cut in 1-inch pieces - 1; Green bell pepper, cut in 1-inch pieces - 1; Garlic, minced - 3 cloves; Dried basil - 2 teaspoons; CONTADINA® Tomato Puree - 1 (28 ounce) can; Precooked smoked chicken sausage, such as andouille or chorizo, sliced - 12 ounces; Chopped Italian parsley, divided - ¼ cup; Shredded mozzarella cheese - 4 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Contadina® Garden Vegetable Pasta Bake

1. Dry penne pasta - 8 ounces

2. Olive oil - 2 tablespoons

3. Coarsely chopped onion - 1 cup

4. Sliced mushrooms - 1 cup

5. Carrots, sliced - 2

6. Red bell pepper, cut in 1-inch pieces - 1

7. Green bell pepper, cut in 1-inch pieces - 1

8. Garlic, minced - 3 cloves

9. Dried basil - 2 teaspoons

10. CONTADINA® Tomato Puree - 1 (28 ounce) can

11. Precooked smoked chicken sausage, such as andouille or chorizo, sliced - 12 ounces

12. Chopped Italian parsley, divided - ¼ cup

13. Shredded mozzarella cheese - 4 ounces

How to cook deliciously - Contadina® Garden Vegetable Pasta Bake

1. Stage

Preheat oven to 375 degrees F.

2. Stage

Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.

3. Stage

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. Stage

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.