Italian Vegetable Pasta Bake
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2 cups sliced mushrooms
- 3 cups mostaccioli or penne pasta, cooked and drained
- 2 cups thin yellow squash slices, halved
- 1/2 cup grated Parmesan cheese, divided
- 2 cups zucchini slices, halved
- 8 ounces shredded mozzarella cheese, divided
- 27 1/2 ounces light meatless pasta sauce
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix pasta sauce, 1 cup mozzarella, vegetables and 1/4 cup Parmesan. Spoon into 13x9" baking dish. Top with remaining mozzarella and remaining 1/4 cup Parmesan. Bake at 350 degrees for 25 min. or until heated through.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Cutting board
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Grater