• 1 jar (7 ounces) roasted red bell peppers, drained
• 1 jar (26 ounces) spaghetti sauce
• 1 cup reduced-sodium chicken broth
• 8 ounces penne pasta
• 1 cup sliced mushrooms
• 1 can (2.25 ounces) sliced ripe or kalamata olives, drained
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 ounces mozzarella cheese

Cut roasted peppers into 1-inch pieces; place in large bowl. Add remaining ingredients except mozzarella cheese; stir to combine.

 

Place pasta mixture in 9 x 13-inch baking dish that has been coated with no-stick cooking spray. Cover and bake in 350° F oven for 1 hour stirring halfway through baking time.

 

Cut cheese into ½-inch cubes; stir into pasta and serve immediately.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 235
Cholesterol: 10 mg
Fat: 6 g
Sodium: 836 mg
Carbohydrates: 35 g
Protein: 9 g
Fiber:
Saturated Fat: 2 g