8oz asparagus, trimmed, cut into 1 1/2-inch pieces
3/4 cup chopped roasted red bell peppers (from 7.25-oz jar)
2 teaspoons chopped fresh oregano leaves
1 tablespoon vegetable oil
1/2 medium zucchini, sliced
1/2 medium yellow squash, sliced
1/2 jar Campana’s Domenica’s Cucuzza drained of excess liquid
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 eggs
2 tablespoons bread crumbs
Add Campana’s Family Spaghetti Sauce over if desired
DIRECTIONS
1 Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In medium bowl, place Bisquick mix; cut in butter, using pastry blender or fork, until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle 1/2 cup of the cheese over bottom of crust. Arrange asparagus in even layer over cheese; top with Campana’s Domenica’s Cucuzza, roasted peppers and oregano. In 12-inch skillet, heat oil over medium-high heat. Add zucchini and yellow squash; cook 2 minutes or just until tender. Layer over mixture in pie plate, overlapping slightly.
2 In medium bowl, beat half-and-half, salt, pepper and eggs with wire whisk. Pour over vegetables. Sprinkle with remaining 1/2 cup cheese and the bread crumbs. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.
Add Campana’s Family Spaghetti Sauce over if desired
Serving Information
Prep Time
Store Locator
Store Locator is not yet working because we are adding more stores.
Featured Sauce
Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.
