Pizza Penne Skillet
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15Prep Time Minutes
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40Total Time Minutes
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12Number of Ingredients
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4Servings
Ingredients
- 2 cans (398 mL each) Hunt’s Heirloom® Crushed Tomatoes
- 12 oz (375 g) penne
- 2 tbsp (30 mL) olive oil
- 1/4 lb (125 g) mushrooms, sliced
- 1 onion, sliced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) salt and pepper
- 1 pkg Gardein™ Meatless Meatballs
- 1 cup (250 mL) shredded vegan mozzarella
- 2 tbsp (30 mL) torn fresh basil leaves
Directions
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Step one
Cook pasta according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid.
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Step two
Meanwhile, preheat broiler. Heat oil in large ovenproof skillet set over medium-high heat; cook mushrooms for 5 to 8 minutes or until mushrooms start to brown.
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Step three
Stir in onion, red pepper, garlic, oregano, salt and pepper; cook for 2 to 3 minutes or until starting to soften. Stir in tomatoes and Meatless Meatballs; bring to boil. Reduce heat to medium- low; cook for 5 to 8 minutes or until sauce is thickened.
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Step four
Add pasta and reserved cooking liquid to skillet; cook, tossing well, until pasta is well coated. Sprinkle with cheese.
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Step five
Broil for 2 to 3 minutes or until cheese melts. Sprinkle with basil.
Tips
Substitute your favourite pizza toppings for veggies if desired.
Preparation images
Pizza Penne Skillet




