Contadina® Garden Vegetable Pasta Bake

Name: Contadina® Garden Vegetable Pasta Bake
Total time: 45
Yield: 6
Ingredients: 8 ounces dry penne pasta; 2 tablespoons olive oil; 1 cup coarsely chopped onion; 1 cup sliced mushrooms; 2 carrots, sliced; 1 red bell pepper, cut in 1-inch pieces; 1 green bell pepper, cut in 1-inch pieces; 3 cloves garlic, minced; 2 teaspoons dried basil; 1 (28 ounce) can CONTADINA® Tomato Puree; 12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced; ¼ cup chopped Italian parsley, divided; 4 ounces shredded mozzarella cheese

Recipe by Contadina from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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8 ounces dry penne pasta
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2 tablespoons olive oil
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1 cup coarsely chopped onion
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1 cup sliced mushrooms
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2 carrots, sliced
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1 red bell pepper, cut in 1-inch pieces
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1 green bell pepper, cut in 1-inch pieces

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3 cloves garlic, minced
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2 teaspoons dried basil
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1 (28 ounce) can CONTADINA® Tomato Puree
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12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
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¼ cup chopped Italian parsley, divided
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4 ounces shredded mozzarella cheese

Instructions

Preheat oven to 375 degrees F.
Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.