20 Minute Cheesy Veggie Pasta Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup parmesan cheese shredded
- 1 medium zucchini chopped
- i pound box barilla pasta (your choice i like spirals or bow ties for this recipe!)
- 8 oz baby bella mushrooms diced (other variety would be fine too)
- 1 jar barilla pasta sauce
- 1 cup mozzarella cheese shredded and divided
- dried oregano thyme, and basil leaves
- Carbohydrate 24.6006765749941 g
- Cholesterol 150.652000129712 mg
- Fat 38.7010774024011 g
- Fiber 5.55794281873004 g
- Protein 65.4669346695755 g
- Saturated Fat 24.1513515288169 g
- Serving Size 1 1 recipe (656g)
- Sodium 1532.66227239655 mg
- Sugar 19.0427337562641 g
- Trans Fat 2.29369495358405 g
- Calories 693 calories
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. When there is 2 minutes left before the pasta is done, add zucchini and mushrooms into pot. Cook remaining 2 minutes. Strain. 2. Preheat broiler on high. 3. Add Barillia Pasta sauce to pot, then add the strained pasta/veggies into the sauce. Mix well. Add 1/3 cup of mozzarella cheese into pot. Mix well. 4. Grease a large casserole dish with cooking spray, and then dump pasta mixture into baking dish. Top with remaining 2/3 cup mozzarella and 1/4 cup parmesan cheeses. Sprinkle a dash of dried spices (oregano, thyme, and basil), over top the cheese. 5. Please in broiler and cook for 3-5 minutes. Watch closely as it can burn quickly and cook time depends on oven. When it is bubbly and browning, take it out. Serve and enjoy!
