Recipe by Contadina®
"Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry penne pasta
coarsely chopped onion
red bell pepper, cut in 1-inch pieces
green bell pepper, cut in 1-inch pieces
1 (28 ounce) can
CONTADINA® Tomato Puree
precooked smoked chicken sausage, such as andouille or chorizo, sliced
chopped Italian parsley, divided
shredded mozzarella cheese
This is a good basic recipe with lots of room to make it your own. I use red, green, and yellow peppers and I mix mozzarella throughout the dish, rather than just on the top. A great recipe to build from!
Contadina Garden Vegetable Pasta Bake Haiku: "Wouldn't mind more vegg. So I added zucchini! No mushrooms for me!" Didn't have mushrooms, so I replaced w/ zucchini; hey, they're growing in my garden, so they're relevant to the recipe's title! I halved the recipe for 2 adults and 1 child (very little leftovers) and used a 15 oz. can of crushed tomatoes, rather than pureed. Made it a day ahead, so I let it sit on the counter at room temp a little over an hr. b4 topping w/ cheese and putting it in the oven for closer to 25-30 min., as I wanted to ensure even heating, but not mushy pasta. A very colorful nice dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Contadina(R) Garden Vegetable Pasta Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a spiral pasta salad with garden fresh veggies.
This delicious pasta dish comes together in just minutes.
High-protein, low-calorie dish with Mexican-inspired flavors.