Рецепт Creamy Zucchini Parmesan Pasta
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CREAMY ZUCCHINI PARMESAN PASTA
YIELD: 6-8 servings
- 1 box (1 pound) penne pasta
- 1 medium zucchini, halved & sliced thin
- 1 tablespoon olive oil
- 1 can (18 ounces) Progresso Recipe Starters Creamy Parmesan Basil cooking sauce
- 2 cans (14.5 ounces) Italian style diced tomatoes, drained
- 1/2 cup grated Parmesan cheese {plus more for topping ~ optional}
- 1/2 cup Italian seasoned bread crumbs
Cook and drain pasta as directed on package. In a small skillet, heat the olive oil over medium high heat. Saute the zucchini just until tender.
In a greased 9x13-inch casserole dish, combine the pasta, zucchini, cooking sauce, tomatoes and Parmesan cheese. Cover with foil. {At this point you can place the foil covered dish in the fridge until you are ready to bake it if you'd like)
Preheat the oven to 375 degrees. Bake the foil covered casserole for 30 minutes. Remove the foil; top the casserole with the bread crumbs and additional Parmesan cheese {cheese is optional}. Bake uncovered 8 to 10 minutes or until top just starts to brown and mixture is bubbly.
RECIPE INSPIRED BY: Progresso
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