Quick crunchy-topped vegetable pasta bake

Cooking Soups Quick crunchy-topped vegetable pasta bake

Clear out your fridge and freezer with this quick and easy vegetable bake.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced.
  2. Cook the pasta following the packet directions, adding the frozen carrot, cauliflower and broccoli mix, and corn in the last 2 minutes of cooking.
  3. Meanwhile, combine breadcrumbs and cheese in a bowl.
  4. Drain pasta and vegetables. Return to pan. Add tomato soup, tomato paste, garlic powder, mixed herbs and capsicum. Season well with salt and pepper. Toss to combine.
  5. Transfer mixture to an 8-cup-capacity baking dish. Sprinkle with breadcrumb mixture. Bake for 15 minutes or until top is golden and bake is heated through. Stand for 5 minutes. Sprinkle with parsley and serve with salad leaves.

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375g dried penne
2 cups frozen carrot, cauliflower and broccoli
1/3 cup frozen corn kernels
2/3 cup panko breadcrumbs
1 1/4 cups grated tasty cheese
420g can condensed tomato soup
2 tbsp tomato paste
1 tsp garlic powder
1 tsp dried mixed herbs
1 small red capsicum, chopped
Chopped fresh flat-leaf parsley and salad leaves, to serve

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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