Vegetable bake
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| Prep time: 5min |
Cooking time: 25min |
| Serving 4 | Regular |
Ingredients
375 g Penne pasta
2 c Frozen carrots, cauliflower and broccoli
1/3 c Frozen corn kernels
2/3 c Breadcrumbs
1 1/4 c Cheddar cheese, grated
420 g Tomato soup (condensed)
2 Tbsp Tomato paste
1 tsp Garlic powder
1 tsp Mixed herbs
1 Small red pepper (chopped)
1 Parsley (chopped to serve)
1 bunch Salad leaves (to serve)
Pinch Salt and pepper
Instructions
Step 1Preheat oven to 200C/180C fan.
Cook the pasta following the packet directions, adding the frozen carrot, cauliflower and broccoli mix, and corn for the last 2 minutes of cooking.
Penne pastaFrozen carrots, cauliflower and broccoliFrozen corn kernels 
Meanwhile, combine breadcrumbs and cheese in a bowl.
BreadcrumbsCheddar cheese, grated
Drain pasta and vegetables. Return to pan. Add tomato soup, tomato paste, garlic powder, mixed herbs and red pepper. Season well with salt and pepper. Toss to combine.
Tomato soup (condensed)Tomato pasteGarlic powderMixed herbsSmall red pepper (chopped)Salt and pepper
Transfer mixture to an 8-cup-capacity baking dish. Sprinkle with breadcrumb and cheese mixture. Bake for 15 minutes in preheated oven, or until top is golden and bake is heated through. Stand for 5 minutes. Sprinkle with parsley and serve with salad leaves.
BreadcrumbsCheddar cheese, gratedParsley (chopped to serve)Salad leaves (to serve)Similar Recipes
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