Contadina® Garden Vegetable Pasta Bake

Ingredients

• 2  carrots sliced
• 12 ounces precooked chicken sausage smoked such as andouille or chorizo, sliced
• 2 teaspoons basil dried
• 3 cloves garlic minced
• 1  bell pepper green cut in 1-inch pieces
• 1 cup mushrooms sliced
• 2 tablespoons olive oil 
• 1 cup onion coarsely chopped
• 0.3 cup parsley italian divided chopped
• 8 ounces penne pasta dry
• 1  bell pepper red cut in 1-inch pieces
• 4 ounces mozzarella cheese shredded
• 28 ounce contadina® tomato puree canned

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 375 degrees F.
2. Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
3. Meanwhile, heat oil in a large deep skillet or saucepan.
4. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
5. Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley.
6. Heat through.
7. Transfer to a 13x9-inch baking dish.
8. Sprinkle evenly with remaining parsley and mozzarella cheese.
9. Bake 10 to 15 minutes until cheese is melted.
10. Let stand 5 minutes before serving.