Baked Garden Pasta

Photo: flickr user mikehipp

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

Preheat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

Cook the pasta according to the package directions and drain; set aside.

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.

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.

This recipe yields 6 servings.

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!