baked primavera

Name: Baked primavera
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound(s) ronzoni garden delight penne pasta; 1 - 10-3/4 oz can fat-free condensed cream of asparagus soup; 1 - 0.7 oz pkg dry italian dressing mix; 1 - 15 oz container part-skim ricotta cheese; 3/4 cup(s) reduced-fat, grated parmesan cheese; 2 - 16 oz pkgs frozen italian-mixed veggies, thawed

(1 RATING)

30 Pinches

sherry monfils

worcester, MA

Updated on Jan 24, 2012

An easy and yummy way to make a veggie primavera.

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prep time 15 Min

cook time 45 Min

method ---

yield 6 serving(s)

Ingredients

1 pound ronzoni garden delight penne pasta
1 - 10-3/4 oz can fat-free condensed cream of asparagus soup
1 - 0.7 oz pkg dry italian dressing mix
1 - 15 oz container part-skim ricotta cheese
3/4 cup reduced-fat, grated parmesan cheese
2 - 16 oz pkgs frozen italian-mixed veggies, thawed

How To Make baked primavera

Step 1

Heat oven to 350. Spray a 9" x 13" baking dish w/ cooking spray. Cook pasta drain, set aside.

Step 2

In lg bowl, combine soup, milk, and italian dressing mix. Add ricotta cheese, and 1/2 cup parmesan cheese. Mix well.
Step 3

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.
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