Quick crunchy-topped vegetable pasta bake


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


  • Step 1 – Preheat oven to 200C/180C fan-forced.
  • Step 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.
  • Step 3 – Meanwhile, combine breadcrumbs and cheese in a bowl.
  • Step 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.
  • Step 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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