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Cheesy Pasta and Vegetable Bake
Cheesy Pasta and Vegetable Bake

Cheesy Pasta and Vegetable Bake

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Cook Minutes 45 Min
Prep : 20 Min Cook: 25 Min
Score big at the farmers' market? Put the peppers and zucchini to delicious use in this ridiculously easy to make cheesy pasta casserole.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
3 cups fusilli pasta, cooked
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 cups sliced fresh mushrooms
2 red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1 tsp. dried oregano leaves
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How do I make it ?
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Step 1
Heat oven to 375°F.
Step 2
Reserve 1 cup cheese. Combine remaining cheese with all remaining ingredients.
Step 3
Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with reserved cheese.
Step 4
Bake 20 to 25 min. or until heated through.
Kraft Kitchen Tips!
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Substitute
Substitute 2 cups small broccoli florets for the sliced zucchini.
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Special Extra
Garnish with chopped fresh basil before serving.
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Substitute
Prepare using penne pasta.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 8 g
40 %
Cholesterol 40 mg
Sodium 900 mg
38 %
Total carbohydrate 61 g
20 %
Dietary fibre 7 g
28 %
Sugars 14 g
Protein 24 g
Vitamin A
45 %
Vitamin C
180 %
Calcium
35 %
Iron
30 %
Servings
4 servings, 2-1/2 cups (625 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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