Baked Garden Pasta
By: Anonymous
Published: Sunday, December 13, 2009 - 1:00am

Ingredients




1 pound penne pasta
1 can condensed cream of asparagus soup (10 3/4 oz)
1 1/4 cups milk
1 pkt dry Italian dressing mix - (0.7 oz)
1 ct ricotta cheese - (15 oz)
3/4 cup grated Parmesan cheese divided
2 ounces pkt frozen Italian mixed vegetables (16  ea), thawed

Preparation

1 Preheat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray. 2 Cook the pasta according to the package directions and drain; set aside. 3 Meanwhile, 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. 4 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. 5 This recipe yields 6 servings. 6 Comments: Italian mixed vegetables come in many varieties, and any can be used, as well as any other variety of mixed vegetables. Just pick your favorite and go to it!