Quick crunchy-topped vegetable pasta bake

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

Recipe «Quick crunchy-topped vegetable pasta bake» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.