In a large mixing bowl, add the cooked pasta, vegetables and the creamy sauce and mix until sauce thoroughly coats the vegetables and pasta. Next, add ½ cup of Mozzarella Cheese and mix. Using a spatula, spread mixture evenly into your 9x13” baking dish. Top with ½ cup of Mozzarella Cheese, Bread Crumbs and a ½ cup of grated parmesan cheese. Bake, uncovered, for 15 minutes or until Mozzarella cheese is golden brown and bubbly. Allow to cool for 15 minutes prior to serving on a Dixie Ultra®10.5” Plate. Enjoy!
Recipes for Weeknight Meals, Entertaining, Holidays and More
Perfectly Penne Primavera
We’ve got the low-down on an easy way to sneak veggies into the kids’ diet—it’s called Perfectly Penne Primavera. Loaded with veggies, but made irresistible by melted-to-perfection mozzarella and parmesan, this recipe is where whole foods meet comfort food. To make it even healthier, try a cauliflower pasta. It tastes great, and hey, more veggies!
What You'll Need:
1 Medium Zucchini, sliced, or ¾ cup of frozen Zucchini/Summer Squash
1 Medium Yellow Squash, sliced, or ¾ cup of frozen Yellow Squash/Summer Squash
1 Red Bell Pepper, diced, or ½ cup of frozen peppers
1 Green Bell Pepper, diced, or ½ cup of frozen peppers
1 Medium Yellow Onion, diced
1 Bunch of Parsley, minced
1 Cup of Shredded Mozzarella Cheese
1 Cup of Grated Parmesan Cheese
4 cloves of garlic, minced
2 tablespoons of Italian Seasoning
1 cup of whole milk
2 tablespoons of flour
1 tablespoon of olive oil
1 cup of bread crumbs
Begin by cooking pasta according to package directions. While the pasta cooks, prepare your vegetables. Slice zucchini and yellow squash lengthwise and then into ½” half-moon shapes. Dice peppers & onions. Set aside.
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