Vegetarian Lasagna Skillet

Name: Vegetarian Lasagna Skillet
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 Servings
Ingredients: 8 ounces dry bowtie (farfalle) pasta, uncooked; 2 tablespoons Pure Wesson® Canola Oil; 2 cups quartered, sliced zucchini; 1 can (15 oz each) Great Northern beans, drained, rinsed; 1 jar (16 oz each) light Alfredo pasta sauce; ¼ teaspoon garlic salt; 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well; 1 cup shredded part-skim mozzarella cheese

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What do you get when you combine Hunt's® 100% natural tomatoes with Kraft® 100% grated Parmesan cheese? Dinner that's 100% delicious. Bring flavor to your table with this carefully crafted recipe.

Level: Easy
Total: 30 min

Cook: 30 min

Yield: 6 Servings

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Ingredients

8 ounces dry bowtie (farfalle) pasta, uncooked

2 tablespoons Pure Wesson® Canola Oil

2 cups quartered, sliced zucchini

1 can (15 oz each) Great Northern beans, drained, rinsed

1 jar (16 oz each) light Alfredo pasta sauce

¼ teaspoon garlic salt

2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well

1 cup shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.