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.