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Italian Pasta Bake

(2 reviews)
Italian Pasta Bake
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4
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Fresh celery, onion and zucchini swirl with Italian sausage in this quick-prep savory pasta meal.

Ingredients

1 1/2
cups uncooked mostaccioli or penne pasta
1/2
lb bulk pork Italian sausage
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small zucchini, sliced, slices quartered (1 cup)
1
can (15 oz) tomato sauce
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
jar (4.5 oz) sliced mushrooms, drained
1/2
cup shredded mozzarella cheese (2 oz)

Directions

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Stir in celery, zucchini, tomato sauce, diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5 to 10 minutes. Remove from heat. Add cooked pasta; stir gently to mix. Pour into baking dish.
  • 3 Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly. Bake 15 minutes.
  • 4 Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.
Tips  

Rigatoni or fusilli can be used in place of the mostaccioli or penne.

Try fresh mozzarella in this recipe. Made from whole milk, it is softer and less elastic than regular mozzarella, which is made from skim or part-skim milk.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
30mg
10%
Sodium
1280mg
53%
Potassium
880mg
25%
Total Carbohydrate
54g
18%
(
Dietary Fiber
6g
26%
,
Sugars
10g
)
Protein
19g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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