Weeknight Italian Pasta Bake

50 4 servings, 1-1/2 cups (375 mL) each
Recipe By
(19) 18 Reviews
Prep Time
Total Time

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

No need to cook the pasta before using to make this one-dish recipe.

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What You Need

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Make It

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  • 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.

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.


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

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 400
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 40mg
Sodium 910mg
Carbohydrate 60g
Dietary fibre 6g
Sugars 13g
Protein 19g
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 25 %DV
Iron 25 %DV

* 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.

Ratings & Reviews

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  • MelWeese |

    Amazing!! Totally delicious and easy to make. I swapped out the green pepper for 2 cups of frozen mixed vegetables-broccoli, cauliflower and carrots. And melted some mixed shredded cheese on at the end :) LOVED IT!

  • conniecons |

    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

  • Dianne7300 |

    I added ground beef, garlic, onion, green pepper; excelland