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6 servings, 1-1/3 cups (325 mL) each
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Prepare using penne, farfalle (bow-tie pasta) or whole wheat rotini.
Substitute 1 lb. ground beef, cooked and drained, for the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Used fresh red and green peppers, also added young asparagus tips and mushroom slices..and a little cheddar cheese - it was delicious. Big hit with my daughter, she loves pasta and vegetables!
This recipe was okay but was missing something...it was good to make in a pinch but not sure if I would make it again.
Mmm!! I used shredded marble cheese instead and added some into the bake then sprinkled some on top at the end and it was delicious! I also used fresh peppers. I really enjoyed this one.