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Easy Italian Skillet

Beans and tomatoes stretch a frozen pasta-vegetable mix into a hearty supper, aromatic with herbs and enriched with mozzarella cheese.

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  • prep time 20 min
  • total time 20 min
  • ingredients 5
  • servings 4
 

Ingredients

1
pkg (1 lb) frozen pasta, broccoli, corn and carrots in a garlic seasoned sauce
1
can (15 oz) Progresso® kidney beans, drained
1
can (14.5-oz.) Muir Glen® diced tomatoes, undrained
1
teaspoon dried Italian seasoning
1/2
cup shredded mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large skillet, combine all ingredients except cheese. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until vegetables and pasta are tender, stirring occasionally.
  • 2 Remove skillet from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.
  • 1 In large skillet, combine all ingredients except cheese. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until vegetables and pasta are tender, stirring occasionally.
  • 2 Remove skillet from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
830mg
830%;
Total Carbohydrate
43g
43%
(Dietary Fiber
7g
7%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
30%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.