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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 servings


  • 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

  • ¼ cup chopped Italian parsley, divided

  • 4 ounces shredded mozzarella cheese


  1. Preheat oven to 375 degrees F.

  2. Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.

  3. Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.

  4. Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts (per serving)

383 Calories
13g Fat
45g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 383
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 22%
Cholesterol 73mg 24%
Sodium 476mg 21%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 22g
Vitamin C 49mg 244%
Calcium 187mg 14%
Iron 2mg 10%
Potassium 360mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love