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Garden Vegetable Pasta Bake

Can't Stay Out of the Kitchen

 

This delicious pasta entree is filled with garden veggies, two cheeses, spaghetti sauce and tomato puree, plenty of seasonings and uses gluten free noodles.

Ingredients

  • 1 pound lean ground beef
  • gluten free Hodgson Mill Brown Rice and Golden Milled Flax Seed penne pasta
  • Prego Fresh Mushroom spaghetti sauce
  • tomato puree
  • 4-oz. canned mushrooms, sliced and drained (or use 8-oz. fresh, sliced mushrooms)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1 medium onion (chopped)
  • 1 yellow bell pepper (sliced in strips)
  • 1 orange bell pepper (sliced in strips)
  • 2 carrots (peeled and sliced)
  • 2 tsp. dried basil
  • 1 tsp. minced garlic from a jar or 3-4 cloves fresh garlic
  • 1/4 cup chopped Italian parsley (divided)

Directions

  1. Preheat oven to 350°. Bring water to a boil. Add pasta and boil rapidly for 2 minutes. Turn off heat but allow pasta to remain in hot...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Garden Vegetable Pasta Bake

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Unrated
Author:
Teresa
Cuisine:
Italian
Category:
Pasta Main Dish
Recipe Yields:
8
Prep Time:
Cook Time: