
Ingredients
- Courgette, Chopped
- Carrots, Chopped
- Asparagus, Chopped
- Mushrooms, Sliced
- Cheery Tomatoes, Halved
- Pasta, I Used Shells
- Olive Oil
- Chopped Tomatoes
- Mixed Herbs, Garlic Granules, Onion Granules, Salt, Pepper
- Cheese Sauce
Method
- Cook some pasta in lightly salted water and preheat your oven to 200c
- Place some carrots, asparagus and courgette into a heated pan with some olive oil
- After a couple of minutes add mushrooms, cherry tomatoes, some chopped tinned tomatoes and your herbs and spices
- Drain your cooked pasta and add to the vegetable mix giving it a good mix
- Place it all into an oven friendly dish and mix the cheese sauce through
- Bake in the oven for about 20 minutes
Eating And Storage Tips
You can mix the vegetables up in here to be a whole variety of things that you might be needing to use up. Bell peppers, aubergine and broccoli would all work well in here.
If you’re curious about the cheese sauce I used, or want a recipe for making one, you can see it in my shells and cheese recipe. There are cheese sauce granules or fridge fresh cheese sauces you can buy to make a quick one up if you don’t want to go to this effort for a midweek meal.
I choose not to add extra cheese to the top of this due to the amount of cheese sauce I put into the dish and with mine having Greek yoghurt in I know it is going to golden up and have some moisture come out of it. But, if you are using less sauce, feel free to grate a light smattering of cheese on top too.