Velveeta Cheesy Italian Pasta Bake

Velveeta Cheesy Italian Pasta Bake

Photo by Barbara H.

  • Prep Time


  • Total Time


  • Servings



  • 1-½ cups wagon wheel pasta, uncooked

  • 1 lb. lean ground beef

  • 1 large carrot, shredded (about 1 cup)

  • 1 large zucchini, shredded (about 1 cup)

  • 1 red pepper, chopped

  • 1 can (8 oz.) pizza sauce

  • ½ lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into ½-inch cubes

  • ½ cup KRAFT Grated Parmesan Cheese


HEAT oven to 350ºF. Cook pasta as directed on package. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Stir in vegetables and sauce; cook 5 min. or until vegetables are tender. Drain pasta. Add to meat mixture along with VELVEETA; mix well. SPOON into 8-inch square baking dish sprayed with cooking spray; sprinkle with Parmesan. BAKE 15 to 20 min. or until heated through.


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