Our latest pasta bake delivers peak season produce anytime of year. Stretchy mozzarella brings layers of cheesy goodness and vodka tomato cream sauce adds a punchy tang that is expertly balanced with grilled eggplant, zucchini, and red bell peppers.
Meal Card: Grilled Vegetable Fusilli Pasta Bake
Ingredients
- 1-2 packages vodka tomato cream sauce
- 1-2 packages mozzarella cheese
- 1-2 packages fusilli pasta
- 1-2 packages grilled mixed vegetables
Directions
1) Place tomato sauce packages in a bowl of hot water to thaw. Place mozzarella on the counter to thaw.. If scheduling this meal, place mozzarella cheese in the refrigerator to thaw.
2) Open fusilli pasta and grilled mixed vegetables and place in a Suvie pan. Pour thawed marinara sauce over the pasta and place the pan in the top zone of Suvie. If cooking 4 servings, divide between two pans and place in the top and bottom zones of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)
4) Remove pans from Suvie. Stir pasta, sauce, and vegetables together and season to taste with salt and pepper. Sprinkle thawed mozzarella cheese over the pasta and return pan to Suvie. Confirm 7 minute broil time.
5) Divide pasta bake between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 470, Total Fat 16g, Total Carbohydrates 58g, Total Sodium 1020mg, Total Protein 25g.
