Contadina® Garden Vegetable Pasta Bake - cooking recipe

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(R) Tomato Puree
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
1/4 cup chopped Italian parsley, divided
4 ounces shredded mozzarella cheese

Preparation

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.