What's for Dinner? Italian Pasta Bake

By Sharon Estep

Ingredients:

2 ½ cups uncooked penne pasta

½ pound Italian sausage

½ cup onion, chopped

½ cup celery, chopped

1 cup zucchini, chopped

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano; undrained

1 jar (4.5 oz) sliced mushrooms, drained

½ to 1 cup shredded mozzarella cheese

1. Heat oven to 350 degrees. Spray (2 qt) casserole dish with cooking oil. Cook and drain pasta as directed on package.

2. Meanwhile in large non-stick skillet, cook sausage and onion over medium-high heat 5-7 minutes, stirring occasionally until sausage is no longer pink and onion is tender. Drain.

3. Stir in celery, zucchini, tomato sauce, diced tomatoes, and mushrooms; heat to boiling. Reduce. Cook 5-10 minutes. Remove from heat. Add cooked pasta. Stir gently to mix. Pour into baking dish.

4. Spray sheet of foil with cooking oil. Place spray side down on baking dish and seal tightly. Bake for 15 minutes.

5. Uncover. Sprinkle with cheese. Bake uncovered 5-10 minutes longer or until bubbly and cheese is melted.

Serves 4

400 calories, 12g fat, 54g carbs, 6g fiber, 19g protein