contadina® garden vegetable pasta bake

Ingredients

• Servings: 6
• 8 ounces dry penne pasta
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 cup sliced mushrooms
• 2 carrots, sliced
• 1 red bell pepper, cut in 1-inch pieces
• 1 green bell pepper, cut in 1-inch pieces
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 1 (28 ounce) can contadina® tomato puree
• 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
• 1/4 cup chopped italian parsley, divided
• 4 ounces shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f.
• cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• 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.
• 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.