Baked primavera
Ingredients
-
1 lbronzoni garden delight penne pasta
-
110-3/4 oz can fat-free condensed cream of asparagus soup
-
10.7 oz pkg dry italian dressing mix
-
115 oz container part-skim ricotta cheese
-
3/4 creduced-fat, grated parmesan cheese
-
216 oz pkgs frozen italian-mixed veggies, thawed
How to Make Baked primavera
- Heat oven to 350. Spray a 9" x 13" baking dish w/ cooking spray. Cook pasta drain, set aside.
- In lg bowl, combine soup, milk, and italian dressing mix. Add ricotta cheese, and 1/2 cup parmesan cheese. Mix well.
- Add pasta and veggies, toss to coat. Spoon mix into baking dish. Sprinkle w/ remaining parmesan cheese. Bake 45 min, or until bubbly and heated through.
