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• Pasta & Mixed Vegetable Bake

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• Serves 4
• Easy
• Prep 10 mins
• Cook 30 mins
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Ingredients

• 1 tbs olive oil
• 25 g (1 oz) butter
• 1 onion, finely sliced
• 2 courgettes, diagonally sliced
• 1 red pepper, deseeded and diced
• 1 tbs Schwartz Italian Herb Seasoning
• 225 g (8 oz) small pasta shapes
• 600 ml (1 pint) milk
• 1 packet Schwartz Mix for Dauphinoise Potato Bake
• 50 g (2 oz) Parmesan cheese, grated
• 50 g (2 oz) breadcrumbs

Pasta shapes cooked with vegetables and a creamy, aromatic Garlic and Thyme sauce, topped with Parmesan and breadcrumbs and grilled until golden brown. A great vegetarian dish for all to enjoy.

Method

Step 1

Bring a large saucepan of water to the boil. Meanwhile, heat the oil in a large saucepan and fry the onions for 2 minutes. Add the courgettes, pepper and seasoning. Fry for 10 minutes.

Step 2

Boil the pasta for 15 minutes. Meanwhile, pre heat the grill. Make up the sauce following pack instructions.

Step 3

Drain the pasta and mix together the sauce, vegetables and pasta. Spoon into an oven proof dish and scatter with the cheese and breadcrumbs. Grill for 10 minutes. Serve.

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Winter Minced Beef & Vegetable Pie

Italian Mixed Beans with Bacon

Italian Style Herb Potatoes