Easy Italian Vegetable Pasta Bake
Updated: January 7, 2009
Recipe shared by Jennifer DeHoog of the St. Louis Dairy Council on "The Morning Show."
INGREDIENTS
3 cups mostaccioli, cooked, drained
1 jar (27-1/2 oz.) light pasta sauce
1 pkg. (8 oz.) 2% milk shredded Mozzarella cheese, divided
2 cups thinly sliced mushrooms
2 cups sliced halved yellow squash
2 cups sliced halved zucchini
DIRECTIONS
Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated. Makes 6 servings.
*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.
23 SEP 04
mrm
