Recipe by Ragu®
"Melted mozzarella cheese tops this casserole loaded with vegetables. It's a veggie meal the whole family will enjoy!"
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1 (26 ounce) jar
Ragu® Old World Style® Traditional Sauce
shredded mozzarella cheese, divided
grated Parmesan cheese
1 (16 ounce) bag
frozen Italian-style vegetables, thawed
ziti or penne pasta, cooked and drained
My son's girlfriend is vegetarian and I'll often look to see what quick things I can make for dinner when she comes to visit. I came across this recipe, and since I love italian, I thought, sure!! Sorry, Ragu, but I typically use a different brand of jar sauce, so I believe that is the only alteration I made, except for doubling the recipe!! Delish !! Sprinkled on lots of mozzarella too !!
I don't know how this got such great ratings. It's jarred pasta sauce with frozen veggies. It's edible but much more appropriate as a side dish. But I don't think I would even serve it as that.
I found this when I was looking for something really quick and easy to make one night. It was really good, easy and more hearty than plain baked penne. I will keep this for those 'on the run' days.
I normally don't review, but this was amazing. I did add a couple things. I used the same amount of parmesan and mozz. cheese in the mixture. I used Ragu's Chopped Tomato, Olive Oil, and Garlic Sauce, 3/4 box of mini farfelle (16 oz), a can of chili ready diced tomatoes-I drained some of the juice before adding it (you could also use italian diced tomatoes), the frozen Italian vegetables, and added some italian seasoning and paprika to the sauce mix before adding the veggies and pasta. I also added more than a cup of cheese to the top, but I also love cheese. Yummy!
I am giving this recipe 5 stars because of taste and how easy it is to make. I made this for my neighbor and found it to be easy to make yet it looks like you spent a lot of time on it! I highly recommend shredding your own mozzarella cheese, it gives it a creamier and fresh taste. I also added a few spices that I had on hand, garlic powder, Mrs. Dash herbs, sea salt, pepper, and a little oregano. The best part of this recipe is the veggies, they turn out surprisingly crunchy and flavorful. I would recommend you add a little extra pasta sauce because it cooks off and you end up with dry pasta on the top of the casserole. Add enough sauce to cover the top of the casserole, it will cook down to just the right level when it's done.
I am giving this 4 stars because it tasted great for being so incredibly easy. I followed the recipe except I used 1/2 cup less mozzarella (so, 1 & 1/2 instead of 2) and I used a different sauce (Classico Tomato Basil). I don't know if I was just hungry or what but I ate a ton of it. Very satisfying meal, but I wish I could lighten it up without losing flavor. Other than the cheese reduction, I'm not sure how it could be lightened.
This gets a five for being so easy. I tossed in veggies I had on hand, such as frozen green beans and bell pepper slices. I added some garlic salt and Italian seasoning to suit our tastes and I had it cooked and eaten in under 30 minutes. Oh, I didn't bake it, just made it all in one pot, then topped it with parmesan and mozzarella when I plated it. Yum!
Good basic recipe. Made a few changes for family tastes, and used some fresh veggies, and it came out delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pasta Primavera Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
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