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Shrimp, Pasta and Pepper Bake

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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Looking for a hearty shrimp and pasta bake using mushrooms? Then check out this great dinner filled with veggies.

Shrimp, Pasta and Pepper Bake

  • Prep Time 30 min
  • Total 50 min
  • Servings 1
  • Ingredients 10
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Ingredients

  • 1 package (16 oz) uncooked mostaccioli pasta
  • 1/2 cup red bell pepper strips
  • 1/2 cup green bell pepper strips
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 package (12 oz) frozen shelled deveined cooked small shrimp, thawed
  • 1 can (8 oz) Muir Glen™ organic tomato sauce
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook pasta as directed on package; drain.
  • Step 
    2
    In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, place pasta. Stir in peppers, tomatoes, shrimp, tomato sauce, mushrooms, oregano and red pepper flakes; sprinkle with cheese. Cover with foil.
  • Step 
    3
    Bake 15 to 20 minutes or until thoroughly heated.

Nutrition

380 Calories
3g Total Fat
25g Protein
64g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
115mg
38%
Sodium
610mg
25%
Total Carbohydrate
64g
21%
Dietary Fiber
4g
16%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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