Score big at the farmers' market? Put the peppers and zucchini to delicious use in this ridiculously easy to make cheesy pasta casserole.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
3 cups fusilli pasta, cooked
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 cups sliced fresh mushrooms
2 red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1 tsp. dried oregano leaves
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How do I make it ?
Heat oven to 375°F.
Reserve 1 cup cheese. Combine remaining cheese with all remaining ingredients.
Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with reserved cheese.
Bake 20 to 25 min. or until heated through.
Kraft Kitchen Tips!
Substitute 2 cups small broccoli florets for the sliced zucchini.
Garnish with chopped fresh basil before serving.
Prepare using penne pasta.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 8 g
Cholesterol 40 mg
Sodium 900 mg
Carbohydrate 61 g
Fibre 7 g
Sugars 14 g
Protein 24 g
4 servings, 2-1/2 cups (625 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.