Contadina® Garden Vegetable Pasta Bake

Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 383 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 teaspoons dried basil
• 4 ounces shredded mozzarella cheese
• 1 cup sliced mushrooms
• 1 cup coarsely chopped onion
• 8 ounces dry penne pasta
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut in 1-inch pieces
• 1 (28 ounce) can CONTADINA® Tomato Puree
• 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
• ¼ cup chopped Italian parsley, divided

Recipe Instructions

Step 1

Preheat oven to 375 degrees F.

Step 2

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

Step 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.

Step 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.