Italian Pasta Bake

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

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  • prep time 20 min
  • total time 45 min
  • ingredients 9
  • servings 4
 

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!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.