::Campbell’s Kitchen had another winner in yesterday’s newsletter:

 

Neapolitan Pasta Shells

2 TBS vegetable oil

2 medium zucchini, sliced

2 C sliced mushrooms

1 medium onion, chopped

¼ tsp. pepper

2 C Prego® 3 Cheese Pasta Sauce

4 C hot cooked medium shell pasta

1 cup shredded mozzarella cheese

 

Heat the oil in a saucepan; add zucchini, mushrooms, onion and pepper and cook until tender-crisp. Stir in the pasta sauce and cooked pasta shells; spoon into a 2-quart casserole dish and sprinkle with cheese. Bake at 350° F for thirty minutes or until hot (serves four).

 

No soup in this recipe, but Prego is a Campbell’s’ company.