Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/7768/Garden_Vegetable_Pasta_Bake
Garden Vegetable Pasta Bake
Yield: 6 servings
Preparation Time: 15 min; Cook: 30 min
Ingredients
| 2 | cups | (8 ounces) dry penne pasta | |
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| 2 | Tablespoons | olive oil | |
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| 1 | cup | coarsely chopped onion | |
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| 1 | cup | sliced mushrooms (4 ounces) | |
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| 2 | carrots, sliced (1 cup) | ||
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| 1 | red bell pepper, cut into 1-inch pieces | ||
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| 1 | green bell pepper, cut into 1-inch pieces | ||
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| 3 | cloves | garlic, minced | |
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| 2 | teaspoons | dried basil OR 2 Tablespoons chopped fresh basil, packed | |
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| 1 | can | (28 ounce) Contadina Tomato Puree | |
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| 12 | ounces | precooked smoked chicken sausage, such as Andouille or chorizo, sliced | |
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| 1/4 | cup | chopped Italian parsley, divided | |
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| 1 | cup | (4 ounces) shredded mozzarella cheese | |
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Directions:
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.
Recipe and photo courtesy of Contadina/Del Monte Foods
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/7768/
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