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Weeknight Italian Pasta Bake
24 Review(s)
50 Min
Prep : 10 Min Cook: 40 Min
No need to cook the pasta before using to make this one-dish recipe.
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4 Servings
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.
1
1/2 cup boiling water
2
1 pkg. (350 g) fresh cheese tortellini
3
1 green pepper, chopped
4
1 zucchini, sliced
5
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
6
1/2 cup Cracker Barrel Shredded Mozzarella Cheese
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Step 1
Heat oven to 350°F. Step 2
Pour boiling water over pasta in 13x9-inch baking dish. Step 3
Top with remaining ingredients. Step 4
Bake 40 min. or until pasta is tender and mixture is heated through. Kraft Kitchen Tips!
Food Facts
Refrigerated fresh and frozen pastas are increasingly more available. When purchasing, look for even colouring, no dry spots and no spillage of filled pasta shapes.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 40 mg
Sodium 910 mg
38 %
Carbohydrate 60 g
Fibre 6 g
Sugars 13 g
Protein 19 g
Vitamin A
10 %
Vitamin C
70 %
Calcium
25 %
Iron
25 %
Servings
Makes 4 servings, 1-1/2 cups (375 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.
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