Ingredients for Baked Garden Pasta
- 1 pound penne pasta
- 1 (10.75 ounce) can condensed cream of asparagus soup
- 1 cup milk
- 1 (1 ounce) package dry Italian dressing mix
- 16 ounces cottage cheese
- 1 cup grated Parmesan cheese
- 2 cups mixed vegetables
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How to Make Baked Garden Pasta
- Preheat oven to 350°F (175°C).
- Cook 1 pound of pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup milk, and 1 (1 ounce) package dry Italian dressing mix.
- Stir in 16 ounces of cottage cheese and 1/2 cup grated Parmesan cheese.
- Add the cooked pasta and 2 cups of your favorite chopped garden vegetables (e.g., zucchini, carrots, peas, bell peppers). Mix gently until well coated.
- Pour the pasta mixture into a greased 13x9 inch baking dish.
- Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
- Bake for 45-50 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
16g
Fat
27g
Carbs
26g
