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Italian Pasta Bake

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Pillsbury Kitchens
Updated Feb 11, 2009
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Fresh celery, onion and zucchini swirl with Italian sausage in this quick-prep savory pasta meal.

Italian Pasta Bake

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
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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) sliced mushrooms, drained
  • 1/2 cup shredded mozzarella cheese (2 oz)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Spray sheet of foil with cooking spray; place sprayed side down on baking dish, and seal tightly. Bake 15 minutes.
  • Step 
    4
    Uncover; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

Nutrition

400 Calories
12g Total Fat
19g Protein
54g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1280mg
53%
Potassium
880mg
25%
Total Carbohydrate
54g
18%
Dietary Fiber
6g
26%
Sugars
10g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
25%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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