Garden Fresh Pasta Bake Recipes

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
• Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

GARDEN-FRESH PASTA TOSS

Steps:

• Cook pasta as directed on package.
• Meanwhile, sprinkle chicken with dressing mix; toss to coat. Heat 1 Tbsp. of the oil in large nonstick skillet. Add chicken; cook and stir 5 min. or until cooked through. Remove from heat; set aside until ready to use.
• Drain pasta; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

GARDEN-FRESH SPAGHETTI

Steps:

• In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

GARDEN FRESH SPAGHETTI SAUCE

Steps:

• blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
• 1/2 and run the tomatoes through a food processor or blender.
• Saute onion and galic in the olive out.
• Add red wine.
• Add tomato sauce from step 2.
• Add oregano, basil, salt and pepper.
• Let simmer. The length of time will depend on how thick you want the sauce.

GARDEN PASTA SALAD

Steps:

• Cook and drain pasta. Add it to a large mixing bowl.
• Toss in peas, onions, green onions, and celery.
• Toss in green and red bell peppers, tomatoes, and black olives.
• Toss in ham.
• Toss in cheddar cheese.
• Toss in lettuce.
• Toss to coat mixture with the Italian dressing.
• Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

GARDEN FRESH PASTA BAKE

Steps:

• Cook the pasta as directed. Preheat oven to 375.
• In a very large pan, heat olive oil and saute zucchini until browned. Add mushrooms and carrot and cook until mushrooms are softened. Add spinach, cook until wilted.
• Pour pasta sauce the pan, heat through. Sprinkle parmesan on top of vegetable mixture, swirl in half and half. Stir in 1 cup of the shredded mozzarella. Remove from heat.
• Toss cooked pasta with vegetable mixture. Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
• Bake until cheese browns, about 20-30 minutes.