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One Pan Roasted Red Pepper Penne Pasta BakeOne Pan Roasted Red Pepper Penne Pasta Bake
One Pan Roasted Red Pepper Penne Pasta Bake
One Pan Roasted Red Pepper Penne Pasta Bake
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Recipe - The Fairway Market Corporate
OnePanRoastedRedPepperPennePastaBake.jpg
One Pan Roasted Red Pepper Penne Pasta Bake
Prep Time10 Minutes
Servings4
Cook Time50 Minutes
Calories341
Ingredients
1 carton (32 ounces) Pacific FoodsTM Organic Creamy Roasted Red Pepper & Tomato Soup
1 cup Pacific FoodsTM Organic Vegetable Broth
8 oz uncooked penne pasta (about 2 2/3 cups)
1/4 tsp crushed red pepper
Directions

Heat the oven to 400°F. Stir the soup, broth, uncooked penne and crushed red pepper in an 11x7x2-inch baking dish. Cover tightly with foil. Bake for 30 minutes. Uncover and stir the penne mixture (save the foil to cover again later). Bake, uncovered, for another 10 minutes or until the penne is tender. Remove from the oven, cover and let stand for 10 minutes. Stir well. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese and chopped fresh basil before serving, if desired.

 

Nutritional Information

    10 minutes
    Prep Time
    50 minutes
    Cook Time
    4
    Servings
    341
    Calories

    Shop Ingredients

    Makes 4 servings
    1 carton (32 ounces) Pacific FoodsTM Organic Creamy Roasted Red Pepper & Tomato Soup
    Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
    Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
    $7.99$0.50/oz
    1 cup Pacific FoodsTM Organic Vegetable Broth
    Pacific Foods Organic Vegetable Broth, 32 oz
    Pacific Foods Organic Vegetable Broth, 32 oz
    On Sale! Limit 4
    $3.99 was $4.79$3.99/qt
    8 oz uncooked penne pasta (about 2 2/3 cups)
    Colavita Penne Rigate Pasta, 16 oz
    Colavita Penne Rigate Pasta, 16 oz
    $3.49$0.22/oz
    1/4 tsp crushed red pepper
    Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
    Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
    $7.99$0.50/oz

    Nutritional Information

      Directions

      Heat the oven to 400°F. Stir the soup, broth, uncooked penne and crushed red pepper in an 11x7x2-inch baking dish. Cover tightly with foil. Bake for 30 minutes. Uncover and stir the penne mixture (save the foil to cover again later). Bake, uncovered, for another 10 minutes or until the penne is tender. Remove from the oven, cover and let stand for 10 minutes. Stir well. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese and chopped fresh basil before serving, if desired.