Vegetarian Lasagna Skillet

Name: Vegetarian Lasagna Skillet
Cook time: 30 min
Total time: 30 min
Yield: 6 , 6 serving(s)
Ingredients: 8 ounces dry pasta, uncooked (bowtie, farfalle); 2 tablespoons Pure Wesson® Canola Oil; 2 cups quartered sliced zucchini; 1 (15 ounce) can great northern beans, drained, rinsed; 1 (16 ounce) jar light alfredo sauce; 1/4 teaspoon garlic salt; 2 (14 1/2 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, drained well; 1 cup shredded part-skim mozzarella cheese

Submitted by Hunts

"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."

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photo by Hunts

Ready In:: 30mins
Ingredients:: 8
Serves:: 6

ingredients

8 ounces dry pasta, uncooked (bowtie, farfalle)
2 tablespoons Pure Wesson® Canola Oil
2 cups quartered sliced zucchini
1 (15 ounce) can great northern beans, drained, rinsed
1 (16 ounce) jar light alfredo sauce
¹⁄₄ teaspoon garlic salt
2 (14 1/2 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, drained well
1 cup shredded part-skim mozzarella cheese

directions

Cook pasta according to package directions, omitting salt.
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.
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.