Fish

Empty the cubbord pasta bake is for Dinner.

Empty the cubbord pasta bake takes 5 minutes to prepare.

Empty the cubbord pasta bake takes 25 minutes to cook.

Empty the cubbord pasta bake makes 8 servings.

The ingredients for Empty the cubbord pasta bake are:

1 box (14.5 oz) Ronzoni smart taste penne rigata
1 package pictsweet stir-fry three pepper fajita veggies
1 can Green Giant whole kernel corn
1 can Del Monte green pepper & mushroom spaghetti sauce
1 can asparagus cuts
1 tbsp vegetable oil
3/4 cup 2% milk shredded cheddar cheese

Here is how you make Empty the cubbord pasta bake:

1. Bring 5 quarts of water to a boil; add entire box of pasta and boil until tender, about 13 minutes.2. Drain pasta and leave in collander.3. In the pasta pot, add one tablespoon of vegetable oil and add pepper stir-fry mix; stir to coat vegetables. If needed, add water a tablespoon at a time to prevent the vegetables from scorching. Cook 5 minutes.4. Add the well drained cans of asparagus cuts and whole kernel corn. Stir to combine. Cook approximately 3 minutes or until the stir fry vegetables are tender.5. Return the drained pasta to the pot.6. Add the entire can of pasta sauce and stir to combine. Reduce heat to low.7. Sprinkle 3/4 of cheese and cover for 2-3 minutes until cheese melts.Makes 8 servings.Note: These are just the ingredients in my freezer and pantry. Feel free to substitute whatever you have on hand. You should have a pretty equal mix of vegetables and pasta. Use lower fat cheese and reduced sodium canned/ frozen vegetables if fresh isn't available.Number of Servings: 8Recipe submitted by SparkPeople user ANGELA3511.

The nutritional information for Empty the cubbord pasta bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 364.4

• Total Fat: 6.1 g
• Cholesterol: 7.5 mg
• Sodium: 901.4 mg
• Total Carbs: 70.0 g
• Dietary Fiber: 8.2 g
• Protein: 12.6 g