Comida Kraft
Recipe Box

Weeknight Italian Pasta Bake

Weeknight Italian Pasta Bake is rated 4.0 out of 5 by 58.
Prep Time
10
min.
Total Time
50
min.
Servings

4 servings

You're ten minutes away from popping this delicious Italian pasta dish into the oven. Use the bake time to do something constructive—or nothing at all!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine all ingredients except cheese in 13x9-inch baking dish; cover.
  • Bake 30 min.; stir. Sprinkle with cheese.
  • Bake, uncovered, 10 min. Let stand 5 min. before serving.

Substitute

Prepare using your favorite variety of tortellini or ravioli.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 330
Total fat 12g
Saturated fat 5g
Cholesterol 35mg
Sodium 1030mg
Carbohydrate 44g
Dietary fiber 4g
Sugars 10g
Protein 15g
% Daily Value
Vitamin A 30 %DV
Vitamin C 50 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was excellent. 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!
Date published: 2006-03-21
Rated 3 out of 5 by from I liked the sound of a quick and easy dinner. I liked the sound of a quick and easy dinner. But the times for this recipe are all wrong--at least in my oven. In 20 minutes, the sauce was not even bubbling at 375 degrees. So certainly the pasta wanted done. In all, I think it took close to 50 minutes to properly heat through and cook. So no fast supper for us that night. I have had this problem with other Kraft recipes. Are they tested in convection ovens and that is not disclosed?
Date published: 2005-03-04
Rated 4 out of 5 by from I made this recipe last night and it turned out fabulous! 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!!!!
Date published: 2006-01-05
Rated 5 out of 5 by from The recipe gave me great ideas. The recipe gave me great ideas. I used 16 oz pkg frozen cheese Tortellini and cooked in salted water as directed. Drained. Sauteed bell pepper, zucchini (yellow/green), and onion. Used 26 oz jar of garden chunky spaghetti sauce to get more flavor than marinara. Tossed all together, put it in the baking dish and then sprinkled with 2 c. or 8 oz of mozzerella and baked as directed. Primo!
Date published: 2015-06-23
Rated 4 out of 5 by from My husband and I both liked the flavor of this dish, but I had a hard time getting the tortellini... My husband and I both liked the flavor of this dish, but I had a hard time getting the tortellini cooked. I did everything that the recipe said to do, and when we sat down to eat, the tortellini was only cooked half through. It would have tasted much better if the tortellini would have only been softer. Does anyone have any suggestions on how I could improve this recipe for next time?
Date published: 2005-03-30
Rated 3 out of 5 by from I sauted cubed chicken breasts with a small diced onion and green pepper in alittle oil oil then add... I sauted cubed chicken breasts with a small diced onion and green pepper in alittle oil oil then add the rest of the ingredients as directed. We liked it with the chicken and I used a spag. sauce intead of the marninade sauce. Will make again. The chicken just adds little more to this recipe and my family liked it.
Date published: 2008-04-07
Rated 4 out of 5 by from Not only did this recipe taste great but was very easy to make. Not only did this recipe taste great but was very easy to make. My husband who isn't too crazy about meatless dishes really enjoyed this. I boiled my tortellini for approx 5 minutes then put it in my square pan and baked it for apprx 20 minutes and the tortellini was soft with texture.
Date published: 2005-04-10
Rated 3 out of 5 by from I'd like to know if there is a difference in refrigerated or frozen tortellini. I'd like to know if there is a difference in refrigerated or frozen tortellini. <<< From Mary, Kraft Kitchens Expert ~ We recommend using refrigerated tortellini for this recipe. Frozen pasta would need a much longer bake time, resulting in a dry dish with overcooked vegetables.>>>
Date published: 2005-04-01
  • 2016-08-30T10:08CST
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