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Main dishes

Cheesy Pasta and Vegetable Bake

photo by:kraft
I made this lunch for a vegetarian friend. The recipe was easy and YUMMY. We both loved it. I used my own home made tomato sauce. Yellow squash was substituted for the zucc...read more
posted by
edwardf1
on 6/27/2007
time
prep:
20 min
total:
45 min
servings
total:
6 servings
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What You Need

3
cups  fusilli pasta, cooked, drained
1
jar  (26 oz.) spaghetti sauce
2
cups  thinly sliced fresh mushrooms
2
 red peppers, cut into thin strips
2
  zucchini, cut lengthwise in half, then sliced
1
tsp.  dried oregano leaves
1
pkg.  (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Make It

HEAT oven to 375°F.

COMBINE pasta, sauce, vegetables, oregano and 1 cup cheese.

SPOON into 13x9-inch baking dish; top with remaining cheese.

BAKE 20 to 25 min. or until heated through.

Kraft Kitchens Tips

Substitute
Substitute 2 cups small broccoli florets for the sliced zucchini.
Special Extra
Garnish with chopped fresh basil just before serving.
Substitute
Substitute penne pasta for the fusilli.
K:1460v3:106370
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