Weeknight Italian Pasta Bake

Made this with a leftover jar of spaghetti sauce and onion instead of green pepper. It was delicious! My husband asked me not to make this too often because he can't say no to third helpings.

Very good. Although it is wonderful with ravioli, you can really use any kind of pasta.

This was excellent. I changed it up, though, because I thought it would be much easier this way. I used frozen tortellini and cooked it about 1/2 way. I cut up 1 zucchini, 1 large green pepper, and small container of mushrooms, and sauteed them in a little oil until they were about 3/4 of the way done (any less and they would not be cooked through after baking). Then I mixed all of the ingredients in the pasta pot with a jar of sauce and most of the mozzarella cheese. I baked it in a 9x13 dish at 400 for about 20 minutes, then added the rest of the cheese to the top and baked for another 5. It turned out great, and was 10 times better the next day!

This was really good and super easy to make. It took me no time at all to prepare and only one pan to clean up!!! I used a little more zucchini than called for though.

I made this recipe last night and it turned out fabulous! I added cooked italian sausage before baking, since my husband is a big meat eater! He said it was scrumptious, and that we should make it the next time we have people over.. Also, I cooked it at 400 and cooked it for 50 minutes before adding the cheese, then turned it up to 425 for the last 10 minutes...Definitely I will make it again!!!!

I usually end up baking it at 400 and for a bit longer but it is really easy and tastes great!

I made this on a Friday night... very easy and fast! and it tastes wonderful too! I will definately make this one again!

Soooo yummy! My husband loves it. We have it at least once a week. It's so easy and it's a great thing to throw together on lazy days.

Verry yummy, my whole family liked it

Easy to make and yummy to eat!