Baked Garden Pasta Recipe

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0 votes | 1133 views
Servings: 6


Cost per serving $1.36 view details
  • 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. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
  2. Cook the pasta according to the package directions and drain; set aside.
  3. Meanwhile, in a large bowl, combine the soup, lowfat milk, and dressing mix. Add in the ricotta cheese and 1/2 c. Parmesan cheese; mix well. Add in the cooked pasta and vegetables and toss till well coated.
  4. Spoon into the baking dish and sprinkle with the remaining 1/4 c. Parmesan cheese. Bake for 45 to 50 min, or possibly till heated through.
  5. This recipe yields 6 servings.
  6. Comments: Italian mixed vegetables come in many varieties, and any can be used, as well as any other variety of mixed vegetables. Just pick your favorite and go to it!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 284g
Recipe makes 6 servings
Calories 451  
Calories from Fat 64 14%
Total Fat 7.36g 9%
Saturated Fat 3.21g 13%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 599mg 25%
Potassium 531mg 15%
Total Carbs 76.57g 20%
Dietary Fiber 6.4g 21%
Sugars 5.14g 3%
Protein 20.46g 33%
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