Garden Recipe ~ 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.

Ingredients

• 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
• ¼ cup chopped Italian parsley, divided
• 4 ounces shredded mozzarella cheese

Cooking 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.

Nutrition Facts

• calories382.8
• carbohydrateContent45.3 g
• cholesterolContent72.8 mg
• fatContent12.7 g
• fiberContent5.6 g
• proteinContent22.4 g
• saturatedFatContent4.3 g
• sodiumContent475.9 mg
• sugarContent7.4 g