Baked Garden Pasta Recipe

• 1 lb penne pasta
• 1 can condensed cream of asparagus soup (10 3/4 ounce)
• 1 1/4 c. lowfat milk
• 1 pkt dry Italian dressing mix - (0.7 ounce)
• 1 ct ricotta cheese - (15 ounce)
• 3/4 c. grated Parmesan cheese divided
• 2 pkt frzn Italian mixed vegetables (16 ounce ea), thawed

1. Preheat the oven to 350 degrees.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
3. Cook the pasta according to the package directions and drain; set aside.
4. Meanwhile, in a large bowl, combine the soup, lowfat milk, and dressing mix.
5. Add in the ricotta cheese and 1/2 c. Parmesan cheese; mix well.
6. Add in the cooked pasta and vegetables and toss till well coated.
7. Spoon into the baking dish and sprinkle with the remaining 1/4 c. Parmesan cheese.
8. Bake for 45 to 50 min, or possibly till heated through.
9. This recipe yields 6 servings.
10. Comments: Italian mixed vegetables come in many varieties, and any can be used, as well as any other variety of mixed vegetables.
11. Just pick your favorite and go to it!

penne pasta, condensed cream, milk, italian dressing, ricotta cheese, parmesan cheese, italian mixed vegetables

Taken from cookeatshare.com/recipes/baked-garden-pasta-74777 (may not work)