Baked Italian Pasta


Baked Italian Pasta

Primary Media

User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 8
    1 (16 oz) bag Hy-Vee large elbow macaroni
    1 tsp. Hy-Vee Select olive oil
    ½ c. chopped onion
    ¾ c. chopped green bell pepper
    1 clove garlic, minced
    1 (8 oz) package sliced fresh mushrooms
    1 (28 oz) can Hy-Vee Italian crushed tomatoes
    1 (15 oz) can Hy-Vee tomato sauce
    ¼ tsp. Hy-Vee black pepper
    ½ c. Hy-Vee 1% milk cottage cheese
    1 ½ c. Hy-Vee 2% milk shredded mozzarella cheese, divided


    1. Preheat oven to 375 degrees. Spray a 9-by-13-inch baking pan with non-stick cooking spray; set aside.
    2. Prepare elbow macaroni according to package directions; drain and return to pot.
    3. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, garlic and mushrooms; cook until tender. Add crushed tomatoes, tomato sauce and black pepper. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
    4. Combine tomato mixture, cottage cheese and 3/4 cup mozzarella with the pasta; pour into prepared pan. Sprinkle with remaining mozzarella. Cover and bake 20 minutes.

    Nutrition facts


    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 10mg
    • Sodium: 590mg
    • Total Carbohydrates: 57g
    • Protein: 17g

    Daily Values

    Vitamin A 30%
    Vitamin C 40%
    Iron 20%
    Calcium 20%

    Recipe Source:

    Hy-Vee large elbow macaroni label.