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."
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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!
We enjoyed this! I used hot italian sausage (because I already had it) and ground it up. My husband didn't love the carrots, but overall said it was good. I loved all the veggies in this! I also used 2 tsp dried italian seasoning instead of fresh parsley (because I don't care for parsley.)
* 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
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