Italian Pasta Bake

Fresh celery, onion and zucchini swirl with Italian sausage in this quick-prep savory pasta meal.

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Servings 4

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( 8 ) Ratings

8 Ratings

5 Stars 50%

4 Stars 25%

3 Stars

2 Stars 12%

1 Stars 12%

Member Reviews ( 1 )

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ingredients 9
Prep Time 20 min
Total Time 45 min

Ingredients

1 1/2: cups uncooked mostaccioli or penne pasta

1/2: lb bulk pork Italian sausage

1: medium onion, chopped (1/2 cup)

1: medium stalk celery, sliced (1/2 cup)

1: small zucchini, sliced, slices quartered (1 cup)

1: can (15 oz) tomato sauce

1: can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1/2: cup shredded mozzarella cheese (2 oz)

SAVE ON THIS RECIPE!

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2 Meanwhile, in 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Stir in celery, zucchini, tomato sauce, diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5 to 10 minutes. Remove from heat. Add cooked pasta; stir gently to mix. Pour into baking dish.
3 Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly. Bake 15 minutes.
4 Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

EXPERT TIPS

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Expert Tips

Rigatoni or fusilli can be used in place of the mostaccioli or penne.

Try fresh mozzarella in this recipe. Made from whole milk, it is softer and less elastic than regular mozzarella, which is made from skim or part-skim milk.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 1280mg; 1280%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 6g 6% Sugars 10g 10% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 20%;
Calcium: 20%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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IRENE E

report Posted Mar. 9, 2009 2:25 PM

Change the name of the recipe to "Pasta Bake," as no red-blooded Italian would consider this casserole Italian. Bolognese sauce has carrots in it, so if the goal is to include vegetables, you might add carrots.