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Triple Pasta Mash-Up

Bev Cooks Recipe by

Triple Pasta Mash-Up

You're going to need to climb on in.

(1 comment)
  • Prep Time 5 min
  • Total Time 35 min
  • Servings 4

Triple Pasta Mash-Up  

As prepared by Bev Cooks

I did the mash. I did the pasta mash! Get it?

Oooooookay. So. It's happened to us all at one time or another. Or everysingleday. We get home from work, late, sweaty, and have to get dinner on the table like two hours ago.

The kids are screaming. The husband is drunk. (I'm just kidding?) And you're about to seriously rat-a-tat-tat on the nearest innocent dust particle that drifts by.

UNTIL NOW. Duh duh duuuuuuuh.

Was that dramatic enough? I mean, you can picture it, right? Like, the mood just shifted? Everything's going to be okay? I'm about to reveal the solut - okay.

The Triple Pasta Mash!

Come on now. You know every single one of you has the last 1/2 cup of whatever pasta in like, 13 boxes in your pantry. So get this. You take all that pasta, you combine it with a Progresso Recipe Starter cream sauce (the moon tide of my soul guided me to the basil and parmesan for this recipe), some deliciously tart sun-dried tomatoes, and some crunchy panko. What.to.the.up.

Savin' dust particles' lives left and right, yo.


Ingredients for three-pasta casserole.

Alright! Grab the random pastas from your pantry (short grain if you can!), a Progresso Creamy Parmesan Basil Recipe Starters, some Progresso panko, dehydrated (or sun-dried) tomatoes, and fresh Parmesan. I'm already freaking out again.


Mix tomatoes, pasta and sauce.

Cook your pasta until it's juuuust shy of al dente. Drain it and throw it back into the pot. Add the cream sauce and tomatoes. Toss in a tiny pinch of salt and give her a stir. Sew seemple.


Add cheese to top of pasta hotdish.

Pour that lovely awesometown mamba ramba (?) into a baking dish, and top with lots of shredded Parmesan and panko. Oh I meaaaan it.


Easy pasta casserole using leftover uncooked pasta.

Bake for like, 30 minutes or so and s.e.r.i.o.u.s.l.y.


Casserole with three pastas.

Let's just . . . let's just get up in that a little bit more.


Pasta casserole ready to eat.

Can we just . . . I mean . . . I can't feel my face.

Add some grilled chicken or even shrimp last second and heaven will slap you right upside your life.

More Pasta to Inhale

Try more pasta dishes -- easy solutions to weeknight dinner dilemmas!

*Bev isn't sure what that last part even meant. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Triple Pasta Mash-Up


cups mixed pasta (rigatoni, orecchiette and penne)
(18 ounce) can Progresso Recipe Starters, Creamy Parmesan Basil flavor
cup dehydrated or sundried tomatoes
cup freshly grated Parmesan
cup Progresso panko
pinch coarse salt


  • 1 Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. (See package for cooking times.) Drain and return to pot.
  • 2 Add the Recipe Starters sauce, tomatoes and a small pinch of salt. Stir until combined.
  • 3 Transfer pasta to a baking dish. Sprinkle the Parmesan and panko over the pasta. Slide into oven and bake 20 minutes, or until the panko has turned golden brown.
  • 4 Serve immediately!
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