Empty the cubbord pasta bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box (14.5 oz) Ronzoni smart taste penne rigata 1 package pictsweet stir-fry three pepper fajita veggies1 can Green Giant whole kernel corn1 can Del Monte green pepper & mushroom spaghetti sauce1 can asparagus cuts1 tbsp vegetable oil3/4 cup 2% milk shredded cheddar cheese
1. Bring 5 quarts of water to a boil; add entire box of pasta and boil until tender, about 13 minutes.
2. Drain pasta and leave in collander.
3. In the pasta pot, add one tablespoon of vegetable oil and add pepper stir-fry mix; stir to coat vegetables. If needed, add water a tablespoon at a time to prevent the vegetables from scorching. Cook 5 minutes.
4. Add the well drained cans of asparagus cuts and whole kernel corn. Stir to combine. Cook approximately 3 minutes or until the stir fry vegetables are tender.
5. Return the drained pasta to the pot.
6. Add the entire can of pasta sauce and stir to combine. Reduce heat to low.
7. Sprinkle 3/4 of cheese and cover for 2-3 minutes until cheese melts.
Makes 8 servings.
Note: These are just the ingredients in my freezer and pantry. Feel free to substitute whatever you have on hand. You should have a pretty equal mix of vegetables and pasta. Use lower fat cheese and reduced sodium canned/ frozen vegetables if fresh isn't available.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA3511.
2. Drain pasta and leave in collander.
3. In the pasta pot, add one tablespoon of vegetable oil and add pepper stir-fry mix; stir to coat vegetables. If needed, add water a tablespoon at a time to prevent the vegetables from scorching. Cook 5 minutes.
4. Add the well drained cans of asparagus cuts and whole kernel corn. Stir to combine. Cook approximately 3 minutes or until the stir fry vegetables are tender.
5. Return the drained pasta to the pot.
6. Add the entire can of pasta sauce and stir to combine. Reduce heat to low.
7. Sprinkle 3/4 of cheese and cover for 2-3 minutes until cheese melts.
Makes 8 servings.
Note: These are just the ingredients in my freezer and pantry. Feel free to substitute whatever you have on hand. You should have a pretty equal mix of vegetables and pasta. Use lower fat cheese and reduced sodium canned/ frozen vegetables if fresh isn't available.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 364.4
- Total Fat: 6.1 g
- Cholesterol: 7.5 mg
- Sodium: 901.4 mg
- Total Carbs: 70.0 g
- Dietary Fiber: 8.2 g
- Protein: 12.6 g
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