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.

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....


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
  • 1/4 cup chopped Italian parsley, divided
  • 4 ounces shredded mozzarella cheese

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