Pasta Bake with Cheese and Vegetables

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Pasta Bake with Cheese and Vegetables

Low Fat Mozzarella Shredded

Easy and delicious recipe with Puck Shredded Low Fat Mozzarella

DIFFICULTY Easy
COOKING TIME < 1 hour
CUISINE Italian
SERVES
A RECIPE FROM PUCK

Recipe
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4 Cups Rotini Pasta, cooked al dente

2 Tablespoons Olive Oil

1/2 Cup Corn, frozen

1/2 Cup Peas, frozen

1/2 Cup Carrot, chopped

4 Tomatoes, chopped

2 Cloves Garlic, chopped

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Mixed herbs

1/2 Cup Bread Crumbs

2 Cups PUCK Low Fat Shredded Mozzarella

Instructions

Step 1: Cook pasta according to package instructions until al dente and pour into a baking dish
Step 2: Heat oil in a skillet and sauté all the vegetables until soft
Step 3: Add the chopped tomato and simmer for 2-3 minutes to infuse the flavor. Season with salt, pepper and herbs.
Step 4: Pour vegetable/tomato sauce over the pasta and mix. (loosen sauce with broth if needed).
Step 5: Top with bread crumbs and Puck Shredded Low Fat Mozzarella
Step 6: Bake in a preheated oven at 180 C for 15-20 minutes

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