Italian Pasta Bake with Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 315.7
- Total Fat: 13.8 g
- Cholesterol: 21.9 mg
- Sodium: 859.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.5 g
- Protein: 16.3 g
View full nutritional breakdown of Italian Pasta Bake with Vegetables calories by ingredient
Introduction
Easy and Delicious Easy and DeliciousNumber of Servings: 6
Ingredients
-
Pepper, black, 2 dash (remove)
* Salt, 2 dash (remove)
* Onions, raw, 0.5 cup, chopped (remove)
* Zucchini, 2 cup, sliced (remove)
* Summer squash, 2 cup slices (remove)
* Barilla Plus Penne, 4 oz (remove)
* Olive Oil, Extra Virgin, 2 tbs (remove)
* Organic Ragu Garden Veggie, 3 cup (remove)
* Mozzarella Cheese, part skim milk, 8 oz (remove)
* Mushrooms, fresh, 2 cup, pieces or slices (remove)
Directions
Preheat Oven to 375 Degrees
Start your pasta water and follow package directions.
While the pasta is cooking:
In a large fry pan heat 1-2 Tbs Oil over med heat . Add onion, cooking for 3 min until tender and then add mushrooms and cook for an additional 5 min. Add the zucchini and squash for about 5 min.
When done combine; pasta, sauce, all veggies and about 1 cup of the cheese and pour into a 9 x 13 in pan. Sprinkle with remaining cup of cheese and put into the preheated oven for 20-25 min.
Number of Servings: 6
Recipe submitted by SparkPeople user MNM20107.
Start your pasta water and follow package directions.
While the pasta is cooking:
In a large fry pan heat 1-2 Tbs Oil over med heat . Add onion, cooking for 3 min until tender and then add mushrooms and cook for an additional 5 min. Add the zucchini and squash for about 5 min.
When done combine; pasta, sauce, all veggies and about 1 cup of the cheese and pour into a 9 x 13 in pan. Sprinkle with remaining cup of cheese and put into the preheated oven for 20-25 min.
Number of Servings: 6
Recipe submitted by SparkPeople user MNM20107.