Entrée

Weeknight Italian Pasta Bake

average rating

rate/review

prep time

10 min

total time

50 min

makes

4 servings, 1-1/2 cups (375 mL) each

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photo by:

kraft

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What You Need

1/2 cup boiling water

1 pkg. (350 g) fresh cheese tortellini

1 green pepper, chopped

1 zucchini, sliced

1 jar (645 mL) pasta sauce

1/2 cup Kraft Mozzarella Shredded Cheese

Make It

HEAT oven to 350°F.

POUR boiling water over pasta in 13x9-inch baking dish.

TOP with remaining ingredients.

BAKE 40 min. or until pasta is tender and mixture is heated through.

kraft kitchens tips

Food Facts

Refrigerated fresh and frozen pastas are increasingly more available. When purchasing, look for even colouring, no dry spots and no spillage of filled pasta shapes.

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rating

So Easy! A nice change from the usual boiling the tortellini & adding sauce. We aren't fans of zucchini, so I added 1/2 a can of tomatoes
posted by conniecons | on 1/18/2012

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I added ground beef, garlic, onion, green pepper; excelland
posted by Dianne7300 | on 9/29/2011

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great - very tasty!
posted by a cook | on 2/10/2011

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So easy to make!
posted by a cook | on 1/14/2010

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Extremely fast and easy and both kids like it. Also good with mushrooms, spinach, peas.
posted by rmudie | on 6/24/2009

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This was good. We did not find it soupy. Doesn't get any easier than this!
posted by lesleychapman | on 5/13/2008

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Just another excellent recipe. I doubled the amount of pasta because of comments about being to soupy and it turned out perfect. Another favourite with the hubby
posted by a cook | on 11/3/2007

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I subsituted mushrooms for the zuchini and it was delicious... 5 minutes to put this together!! Excellent dish!!
posted by karen_traverse | on 7/12/2007

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Very tasty! Loved the zucchini added to it! Will make it again.
posted by ktyers | on 8/27/2006

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Very tasty!!! Easy to make and wonderful to make for company.
posted by a cook | on 4/7/2006