adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick crunchy-topped vegetable pasta bake
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Whip up a delicious vegetable bake using leftover ingredients from your fridge and freezer.
Ingredients:
  • 375g penne rigate
  • 500.00 ml frozen carrot, cauliflower and broccoli (see note)
  • 82.50 ml frozen corn kernels (see note)
  • 165.00 ml panko breadcrumbs
  • 312.50 ml grated tasty cheese
  • 420g can condensed tomato soup
  • 44.40 gm tomato paste
  • 1 tsp garlic powder
  • 1 tsp dried mixed herbs
  • 1 small red capsicum, chopped
  • Chopped fresh flat-leaf parsley, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced to ensure the perfect cooking temperature for your culinary creation.
  • Follow the instructions on the pasta packet while tossing in the frozen carrot, cauliflower, broccoli mix, and corn for the final 2 minutes of cooking.
  • Combine breadcrumbs and cheese in a bowl while you wait.
  • After draining the pasta and vegetables, transfer them back to the pan. Stir in tomato soup, tomato paste, garlic powder, mixed herbs, and capsicum. Season generously with salt and pepper, then mix everything together.
  • Pour the mixture into an 8-cup baking dish. Top with breadcrumbs and bake until golden and heated through, about 15 minutes. Let it rest for 5 minutes, then garnish with parsley and serve with salad.

Similar Recipes