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–+ servings

Garden Vegetable Pasta Bake

Teresa Ambra
This delicious pasta entree is filled with garden veggies, two cheeses, spaghetti sauce and tomato puree, plenty of seasonings and uses gluten free noodles. It's kid-friendly and perfect anytime you want Italian for dinner!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound 96% lean ground beef
  • 8 oz. gluten free penne pasta (see note below)
  • 24 oz. Prego Fresh Mushroom spaghetti sauce or your favorite spaghetti sauce
  • 15 oz. tomato puree
  • 4 oz. can mushrooms, sliced and drained or use 8-oz. fresh, sliced mushrooms
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese shredded
  • 1 medium onion chopped
  • 1 yellow bell pepper sliced in strips
  • 1 orange bell pepper sliced in strips
  • 2 carrots peeled and sliced
  • 2 tsp. dried basil (see note below)
  • 1 tsp. minced garlic from a jar or 3-4 cloves fresh garlic, minced
  • 1/4 cup chopped Italian parsley divided

Instructions
 

  • Preheat oven to 350°.
  • Bring water to a boil.
  • Add pasta and boil rapidly for 2 minutes.
  • Turn off heat but allow pasta to remain in hot water for about 12-15 minutes until cooked completely.
  • Meanwhile, brown ground beef over medium heat in a large skillet or Dutch oven.
  • Add mushrooms, onion, bell peppers, carrots, basil and minced garlic.
  • Cook, covered with lid, until veggies are fork tender over medium heat about 10 minutes.
  • Drain pasta.
  • Add the pasta, tomato puree, spaghetti sauce, and 2 tbsp. chopped parsley to the ground beef and veggie mixture.
  • Stir well to combine.
  • Grease a 9x13” glass baking dish.
  • Pour combined mixture into dish.
  • Sprinkle with parmesan cheese.
  • Bake, covered with foil, about 20-30 minutes at 350° until cheese melts and dish is hot.
  • Remove foil.
  • Sprinkle with mozzarella cheese.
  • Bake an additional 5 minutes until cheese melts.
  • Garnish casserole with remaining fresh parsley.

Notes

NOTE: Italian sausage can be substituted for the ground beef in the recipe.
NOTE: I highly recommend Ronzoni gluten free pasta.
NOTE: For increased flavor, I recommend adding 1 tsp. salt, ½ tsp. pepper, and 1 tsp. dried oregano. You can also add ½ tsp. marjoram and a few shakes of crushed red pepper.
Recipe source: adapted from Contadina.
© Can’t Stay Out of the Kitchen
Keyword beef, casserole, cheese, gluten free, ground beef, main dish, mozzarella cheese, noodles, pasta
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