|
|
||
Visit the Clearance section on Cooking.com and save! Hannah Montana Household Tips 30 Minutes Advice Just For Women Jokes Cleaning Crockpot Appetizers Beauty Every Day Living Tips Beverages Buying a House Debt Bread Just For Women Candies Cakes Casseroles Cookies Desserts Eggs Fish Favorite International Italian Main Dishes Meat Outdoor Pastas Pies Sauces Pototoes Quote Of The Day Soup Salad Vegetables Holidays Product Reviews Health Tips Diet Nutrition Facts Potluck Recipes New Recipes Top 10 Recipes Things To Ponder Drinks Friends
|
Welcome To Ask Sweetpea.com BAKED PENNE PRIMAVERA This baked vegetable and pasta dish is an easy favorite, thanks to its fresh-from-the-garden taste and creamy, fill-ya-up satisfaction. 1 pound penne pasta 1 (10-3/4-ounce) can condensed cream of asparagus soup 1 1/4 cups milk 1 (0.7-ounce) package dry Italian dressing mix 1 (15-ounce) container ricotta cheese 3/4 cup grated Parmesan cheese, divided 2 (16-ounce) packages frozen Italian mixed vegetables, thawed 1. Preheat oven to 350 degrees F. Cook pasta according to package directions and drain; set aside. Coat a 9" x 13" baking dish with cooking spray. 2. Meanwhile, in a large bowl, combine soup, milk, and dressing mix. Add ricotta cheese and 1/2 cup Parmesan cheese; mix well. 3. Add cooked pasta and vegetables, and toss until well coated. Spoon into baking dish then sprinkle with remaining 1/4 cup Parmesan cheese. 4. Bake 45 to 50 minutes, or until heated through.There are a variety of different combinations of frozen Italian mixed vegetables. If you have other mixed vegetable favorites, use them; any one will do.
|
|