Vegetable Pasta Bake
7 Review(s)
40 Min
Prep : 20 Min Cook: 20 Min
A hearty, homemade comfort meal. Great for using leftover vegetables up.
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6 Servings
Original recipe yields 6 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.
1
3 cups rotini pasta, cooked, drained
2
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
3
1 pkg. (1 lb./450 g) frozen vegetable blend (red and green peppers), thawed
4
1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
5
1 pkg. (200 g) Cracker Barrel Shredded Mozzarella Cheese
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How do I make it ?
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Step 1
Heat oven to 375°F. Step 2
Combine pasta, sauce, vegetables and 2 Tbsp. Parmesan. Step 3
Spoon into 13x9-inch baking dish or 3-L casserole. Top with mozzarella and remaining Parmesan. Step 4
Bake 20 min. or until heated through. Kraft Kitchen Tips!
Substitute
Prepare using penne, farfalle (bow-tie pasta) or whole wheat rotini.
Classic Pasta Bake
Substitute 1 lb. ground beef, cooked and drained, for the vegetables.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 7 g
35 %
Cholesterol 20 mg
Sodium 980 mg
41 %
Total carbohydrate 35 g
12 %
Dietary fibre 3 g
12 %
Sugars 11 g
Protein 16 g
Vitamin A
20 %
Vitamin C
45 %
Calcium
30 %
Iron
20 %
Servings
6 servings, 1-1/3 cups (325 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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