Pasta Bake with Cheese and Vegetables

Easy and delicious recipe with Puck Shredded Low Fat Mozzarella

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

  • 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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