Gardenfreshpastabake Recipes

GARDEN FRESH LASAGNA

Garden Fresh Lasagna image

Number Of Ingredients 17

Ingredients

1 (28-ounce) can whole peeled tomato
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 cup chopped onion
1 1/2 cups sliced, fresh mushrooms
2 cloves garlic, finely chopped
1 tablespoon chopped parsley
1 tablespoon basil
1 teaspoon oregano leaves
1/4 teaspoon pepper
1 (16-ounce) container part-skim ricotta cheese
1 1/4 cups All-Bran® Original (divided)
1/3 cup non-fat dry milk powder
2 (10-ounce) packages chopped frozen leaf spinach, thawed
8 ounces lasagna noodles, cooked and drained
1 (8-ounce) package shredded, part-skim mozzarella cheese (2 cups)
3 tablespoons grated Parmesan cheese

Steps:

1. In 3-quart saucepan, cut up tomatoes with spoon. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano and pepper. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered, 15 minutes.2. In small bowl, combine ricotta cheese, 3/4 cup of KELLOGG'S ALL-BRAN cereal and dry milk powder until well blended. Set aside.3. Squeeze spinach in paper towel to drain thoroughly. Set aside.4. In 13 x 9 x 2-inch baking pan coated with cooking spray, assemble lasagna by arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta cheese-cereal mixture, spinach, tomato sauce and Mozzarella cheese. Repeat layering ingredients 2 more times, ending with Mozzarella cheese. Sprinkle top with a mixture of the remaining 1/2 cup KELLOGG'S ALL-BRAN cereal and Parmesan cheese. Cover loosely with foil.5. Bake at 375°F for 35 minutes or until thoroughly heated. Remove foil and bake an additional 10 minutes or until filling is bubbly and cheese is melted. Remove from oven. Let stand 15 minutes before serving.

Nutrition Facts : Nutritional Facts Serves

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Contadina® Garden Vegetable Pasta Bake image

Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

8 ounces dry penne pasta
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup sliced mushrooms
2 carrots, sliced
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
3 cloves garlic, minced
2 teaspoons dried basil
1 (28 ounce) can CONTADINA® Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
¼ cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

Steps:

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

Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g

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