Vegetable Pasta Bake
- 3 cups rotini pasta, cooked, drained
- 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
- 1 pkg. (1 lb./450 g) frozen vegetable blend (red and green peppers), thawed
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
- 1 pkg. (200 g) Cracker Barrel Shredded Mozzarella Cheese
- Heat oven to 375F.
- Combine pasta, sauce, vegetables and 2 Tbsp.
- Parmesan.
- Spoon into 13x9-inch baking dish or 3-L casserole.
- Top with mozzarella and remaining Parmesan.
- Bake 20 min.
- or until heated through.
rotini pasta, pasta sauce, peppers, mozzarella cheese
Taken from www.kraftrecipes.com/recipes/vegetable-pasta-bake-85847.aspx (may not work)