Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F.

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  • 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. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.

  • 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

383 calories; 12.7 g total fat; 73 mg cholesterol; 476 mg sodium. 45.3 g carbohydrates; 22.4 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/02/2014
This is a good basic recipe with lots of room to make it your own. I use red green and yellow peppers and I mix mozzarella throughout the dish rather than just on the top. A great recipe to build from! Read More
(3)

Most helpful critical review

Rating: 2 stars
10/09/2015
I would not make this again. I suggest adding more cheese mixed with all of the other ingredients. It might be better with crushed or diced tomatoes instead of the tomato sauce. I didn't like the flavor. Read More
12 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/02/2014
This is a good basic recipe with lots of room to make it your own. I use red green and yellow peppers and I mix mozzarella throughout the dish rather than just on the top. A great recipe to build from! Read More
(3)
Rating: 4 stars
06/02/2014
This is a good basic recipe with lots of room to make it your own. I use red green and yellow peppers and I mix mozzarella throughout the dish rather than just on the top. A great recipe to build from! Read More
(3)
Rating: 4 stars
05/09/2014
Contadina Garden Vegetable Pasta Bake Haiku: "Wouldn't mind more vegg. So I added zucchini! No mushrooms for me!" Didn't have mushrooms so I replaced w/ zucchini; hey they're growing in my garden so they're relevant to the recipe's title! I halved the recipe for 2 adults and 1 child (very little leftovers) and used a 15 oz. can of crushed tomatoes rather than pureed. Made it a day ahead so I let it sit on the counter at room temp a little over an hr. b4 topping w/ cheese and putting it in the oven for closer to 25-30 min. as I wanted to ensure even heating but not mushy pasta. A very colorful nice dish! Read More
(1)
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Rating: 5 stars
08/22/2018
I made this recipe with angel hair pasta.I also used regular hunts Tomato sauce. Vegetables to my own taste similar to what the recipe called for. At the end I added a thin thin layer of Jason seasoned bread crumbs and cheese over it.it gave the top layer a little crunch. Was so delicious and very gourmet tasting. Definitely making it again! Read More
(1)
Rating: 4 stars
03/24/2018
It was a bit dry needed more cheese. But great flavor Read More
Rating: 4 stars
07/26/2015
We enjoyed this! I used hot italian sausage (because I already had it) and ground it up. My husband didn't love the carrots but overall said it was good. I loved all the veggies in this! I also used 2 tsp dried italian seasoning instead of fresh parsley (because I don't care for parsley.) Read More
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Rating: 5 stars
09/09/2018
No changes my youngest son and I almost ate the whole tray. Read More
Rating: 2 stars
10/09/2015
I would not make this again. I suggest adding more cheese mixed with all of the other ingredients. It might be better with crushed or diced tomatoes instead of the tomato sauce. I didn't like the flavor. Read More