Shelly's Recipe

BAKED GARDEN PASTA - Easy

Category: Pasta - Baked

1 lb penne pasta, cooked al dente, drained
1 can condensed cream of asparagus soup
1 1/4 cup milk
1 (0.7 oz) pkg dry Italian dressing mix
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan cheese divided
2 (16 oz) pkg frozen Italian mixed vegetables, thawed

Preheat the oven to 350. Coat a 13x9 inch baking dish with nonstick cooking spray.

While pasta is cooking, in a large bowl, combine the soup, milk, and dressing mix. Add the ricotta cheese and 1/2 cup Parmesan cheese; mix well. Add the cooked pasta and vegetables and toss until well coated. Spoon into the baking dish and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for 45 to 50 minutes, or until heated through. Serves 6