Call us: 9610 9833
Open 7 Days

YOUR FOOD BAG

Price
QTY

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

Quick crunchy-topped vegetable pasta bake

Ingredients

  • 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

Method

  • 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.

Recipe Ingredient

Leave a Comment