In a large mixing bowl, add the cooked pasta, vegetables and the creamy sauce and mix until sauce thoroughly coats the vegetables and pasta. Next, add ½ cup of Mozzarella Cheese and mix. Using a spatula, spread mixture evenly into your 9x13” baking dish. Top with ½ cup of Mozzarella Cheese, Bread Crumbs and a ½ cup of grated parmesan cheese. Bake, uncovered, for 15 minutes or until Mozzarella cheese is golden brown and bubbly. Allow to cool for 15 minutes prior to serving on a Dixie Ultra®10.5” Plate. Enjoy!
Dinner Recipes
Discover easy and tasty dinner recipes perfect for every night of the week. Whether you're in the mood for comfort food or healthier choices, our collection offers quick solutions for a satisfying dinner.
Perfect Penne Primavera
We’ve got the low-down on an easy way to sneak veggies into the kids’ diet—it’s called Perfectly Penne Primavera. Loaded with veggies, but made irresistible by melted-to-perfection mozzarella and parmesan, this recipe is where whole foods meet comfort food. To make it even healthier, try a cauliflower pasta. It tastes great, and hey, more veggies!
What You'll Need:
2 Cups of Cooked Penne Pasta (or other short pasta)
1 Medium Zucchini, sliced, or ¾ cup of frozen Zucchini/Summer Squash
1 Medium Yellow Squash, sliced, or ¾ cup of frozen Yellow Squash/Summer Squash
1 Red Bell Pepper, diced, or ½ cup of frozen peppers
1 Green Bell Pepper, diced, or ½ cup of frozen peppers
1 Medium Yellow Onion, diced
1 Bunch of Parsley, minced
1 Cup of Shredded Mozzarella Cheese
1 Cup of Grated Parmesan Cheese
4 cloves of garlic, minced
2 tablespoons of Italian Seasoning
1 cup of whole milk
2 tablespoons of flour
1 tablespoon of olive oil
1 cup of bread crumbs
1 Medium Zucchini, sliced, or ¾ cup of frozen Zucchini/Summer Squash
1 Medium Yellow Squash, sliced, or ¾ cup of frozen Yellow Squash/Summer Squash
1 Red Bell Pepper, diced, or ½ cup of frozen peppers
1 Green Bell Pepper, diced, or ½ cup of frozen peppers
1 Medium Yellow Onion, diced
1 Bunch of Parsley, minced
1 Cup of Shredded Mozzarella Cheese
1 Cup of Grated Parmesan Cheese
4 cloves of garlic, minced
2 tablespoons of Italian Seasoning
1 cup of whole milk
2 tablespoons of flour
1 tablespoon of olive oil
1 cup of bread crumbs
For Serving:
Fresh Parsley
Grated Parmesan
Directions:
Preheat oven to 400F and grease a 9x13” baking casserole dish.
Begin by cooking pasta according to package directions. While the pasta cooks, prepare your vegetables. Slice zucchini and yellow squash lengthwise and then into ½” half-moon shapes. Dice peppers & onions. Set aside.
Begin by cooking pasta according to package directions. While the pasta cooks, prepare your vegetables. Slice zucchini and yellow squash lengthwise and then into ½” half-moon shapes. Dice peppers & onions. Set aside.
Create sauce: In a medium saucepan over medium heat, heat 1 tablespoon of olive oil and add in minced garlic. Sauté until golden and fragrant. Add in 1 tablespoon of all-purpose flour and cook for 1 minute. Then whisk in 1 cup of milk. Reduce heat to medium low and cook for 5-7 minutes until the mixture thickens. Add ½ a cup of grated parmesan cheese and 2 tablespoons of Italian Seasoning, and stir to fully incorporate.
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