BOCA RAGU PASTA BAKE

BOCA Ragu Pasta Bake image

Enjoy a delicious vegetarian ragu pasta bake made with BOCA Veggie Ground Crumbles and spicy tomato sauce. This low-calorie BOCA Ragu Pasta Bake is rich in vitamin A.

Provided by My Food and Family

Categories Festive 2018

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

3 cups penne pasta, uncooked
1 Tbsp. extra virgin olive oil
1/2 cup each chopped carrots, celery and onions
1 Tbsp. minced fresh garlic
1 jar (24 oz.) CLASSICO Spicy Tomato and Basil Pasta Sauce
1 cup milk
1-1/2 cups (1/2 of 12-oz. pkg.) frozen BOCA Veggie Ground Crumbles
1/2 cup KRAFT Shredded Parmesan Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in medium saucepan on medium heat. Add carrots, celery, onions and garlic; cook 4 to 6 min. or until vegetables are crisp-tender, stirring frequently. Add pasta sauce, milk and ground crumbles; mix well. Cook on medium-high heat 5 min., stirring occasionally.
Drain pasta. Add to pasta sauce mixture along with the Parmesan; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with mozzarella. Cover.
Bake 25 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g