Italian Pasta Bake

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

  • 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)
  • 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.
  • 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.
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