Contadina® Garden Vegetable Pasta Bake Recipe - Allrecipes.com
Contadina(R) Garden Vegetable Pasta Bake Recipe
  • READY IN 45 mins

Contadina® Garden Vegetable Pasta Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Jun 02, 2014

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!

 
May 09, 2014

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!

 

6 Ratings

Jul 26, 2015

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.)

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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