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Pizza Pasta Toss
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Pizza Pasta Toss

25 Min(s)
10 Min(s) Prep
15 Min(s) Cook
Switch up pizza night with a Pizza Pasta Toss! Enjoy pepperoni, green peppers and mushrooms in a bubbling Pizza Pasta Toss instead of a deep dish.
What You Need
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4 servings
Original recipe yields 4 servings
3 cups (8 oz.) penne pasta, uncooked
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 oz. OSCAR MAYER Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Cook pasta as directed on package.
2
Meanwhile, heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
3
Drain pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat.
Kitchen Tips
Tip 1
Variation
Omit pepperoni. Reduce vegetable cooking time to 5 min. Add 2 slices cooked and crumbled OSCAR MAYER Bacon along with the cheese.
Tip 2
Shortcut
To quickly cut the pepperoni, simply stack the slices before cutting into quarters as directed.
Tip 3
Note
If using a very thick pasta sauce, reserve 1/4 cup of the pasta cooking water when draining the pasta. Gradually add the reserved cooking water to the finished dish until of desired consistency.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 570mg
25%
Total Carbohydrates 64g
23%
Dietary Fibers 5g
18%
Sugars 9g
18%
Protein 19g
38%
Vitamin A
10%
Vitamin C
30%
Calcium
20%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 4 servings.
* 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.
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