Easy Italian Vegetable Pasta Bake

Easy Italian Vegetable Pasta Bake 

Makes 6 servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients

  • 3 cups mostaccioli, cooked, drained
  • 1 jar (27-1/2 oz.) light pasta sauce
  • 1 pkg. (8 oz.) Kraft 2% Milk Shredded Reduced Fat Mozzarella cheese, divided
  • 2 cups thinly sliced mushrooms
  • 2 cups sliced halved yellow squash
  • 2 cups sliced halved zucchini

Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated.
*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.

Recipe created by Kraft Kitchens

Nutritional Facts per serving for individual food recipe:

Calories: 370
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 690 mg
Calcium: 35% Daily Value
Protein: 21 g
Carbohydrates: 56 g




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