Versatile Pasta Bake Recipe
Just plain healthy recipe...
A Versatile Pasta Bake with Pasta with sauce, a frozen vegetable blend and Parmesan and Mozzarella cheeses.
1 28-oz. jar spaghetti pasta sauce
3 cups rotini or penne pasta, cooked, drained
1 16-oz. package frozen vegetable blend, thawed
3/4 cup reduced-fat Grated Parmesan Cheese, divided
1 8-oz package shredded Mozzarella cheese
Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the Parmesan cheese.
Spoon into 13 x 9-inch baking dish or 3-quart casserole.
Sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
Bake at 375 degrees for 20 minutes.
Note: If you would like to make this recipe with meat, substitute 1 pound of cooked and drained ground beef, chicken or turkey for vegetables.
Variation: Skillet Ham and Pasta
In a large skillet, bring to a boil one can (14-1/2 ounces) of chicken broth. Add 1-1/2 cups uncooked spiral pasta. Cook, uncovered for about ten minutes or until tender. Do not drain any remaining liquid. Stir in one can black beans, which have been drained. Next add 1-cup frozen corn and 1-cup cubed cooked ham. Season with 1/8-teaspoon ground cumin and 1/4-teaspoon thyme, then salt and pepper to taste.
Cook for about 6 to 7 minutes, then sprinkle 1/4-cup shredded cheese of your choice on top. Cook one more minute, and your ready to serve.