creamy vegetable and tomato bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
mushrooms 5 medium slicedmedium onion 1 choppedyellow bell pepper 1 small choppedcelery 1large stick choppedfrench beans 70g chopped (1 inch chunks)baby corn cobs 6 choppedcanola oil 1 tbspbertolli pecorino & garlic sauce(uk!!)use a similar 60Kcal per 100g sauce.fat free cream cheese 80gpasta 450g cooked weightcheddar cheese very sharp 120g grated
prepare and chop all veg.
heat oil in medium sized pan and saute onion and celery without colouring until they are turning see through.
Add the rest of the veg and the sauce and cook on a medium heat until the veg is cooked.
Meanwhile boil the pasta as per maker instructions drain and set aside.
When sauce and veg is cooked take off the heat and stir in the cream cheese.
place pasta in a siutable oven proof dish and pour sauce over and give a bit of a stir to coat all the pasta. Finally sprinkle over the cheese and grill (broil?)until cheese is bubbling.
serving size- approx 166g sauce,
150g pasta.
good served with salad!
Number of Servings: 6
Recipe submitted by SparkPeople user ZOEMUM.
heat oil in medium sized pan and saute onion and celery without colouring until they are turning see through.
Add the rest of the veg and the sauce and cook on a medium heat until the veg is cooked.
Meanwhile boil the pasta as per maker instructions drain and set aside.
When sauce and veg is cooked take off the heat and stir in the cream cheese.
place pasta in a siutable oven proof dish and pour sauce over and give a bit of a stir to coat all the pasta. Finally sprinkle over the cheese and grill (broil?)until cheese is bubbling.
serving size- approx 166g sauce,
150g pasta.
good served with salad!
Number of Servings: 6
Recipe submitted by SparkPeople user ZOEMUM.
Nutritional Info Amount Per Serving
- Calories: 307.8
- Total Fat: 12.7 g
- Cholesterol: 46.8 mg
- Sodium: 214.7 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.1 g
- Protein: 14.9 g
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