Cheesy Baked Pasta |
|---|
| 1 | tablespoon | olive oil | ||
| 1 | onion, diced | |||
| 1 | large | carrot, peeled and diced | ||
| 1 | stick | celery, trimmed and diced | ||
| 1 | packet | |||
| 12 | ounces | white button mushrooms, roughly chopped | ||
| 1 | clove | garlic, crushed | ||
| 28 | ounces | tins tomatoes, chopped | ||
| 2 | tablespoons | tomato sauce | ||
| 12 | ounces | fusilli, cooked for 5 minutes and drained | ||
| ½ | cup | heavy cream | ||
| 1 | cup | mozzarella, grated | ||
| 1 | cup | cheddar, grated |
In a pan over low heat, warm olive oil and cook onion, carrot, and celery for 10 mins.
Add to fry Meat Free Ground, white button mushrooms, and garlic over high heat for 5 mins.
Add to cook tins tomatoes and tomato sauce for 5 mins. Season to taste.
Preheat oven to 350°F.
Add fusilli, heavy cream and half of the cheeses. Mix and season.
In a baking dish, add half of pasta. Top with half ground mix. Sprinkle remaining cheddar on top.
Bake for 25 mins and leave to stand for 5 mins.
green salad leaves, to serve |
Serve with green salad leaves.