PAM® Original No-Stick Cooking Spray
6 cups cooked penne pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic
1 cup fresh broccoli florets
1 pkg (6 oz each) mushrooms, sliced
3 carrots, sliced
2 cans (14.5 oz each) Hunt's® Diced Tomatoes
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded Parmesan cheese
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||5 g||23%|
|Dietary Fiber||6 g||26%|
|Vitamin C||20 mg||33%|
|Vitamin A||4502 iu||90%|
Preheat oven to 400°F. Spray 9x13-inch baking dish with cooking spray.
Heat oil in large skillet over medium heat. Add the onions to the pan and sauté until translucent, about 4 minutes, stirring occasionally. Add garlic and cook until fragrant, about 1 minute. Stir in veggies and tomatoes. Cook 5 to 10 minutes longer until veggies soften.
Add salt, pepper, and Italian seasoning.
Stir in pasta and one cup of cheese. Pour pasta mixture into baking dish. Top with remaining 1 cup of mozzarella cheese and remaining parmesan.
Bake about 30 minutes or until cheese is starts to brown. Garnish with fresh parsley if desired.
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