Cheesy Veggie Bake2014-09-12
- Servings : 6
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Get your veggie fix with this delicious vegetable bake. The kids will love it too!
- 375 grams penne
- 300 grams broccoli, cut into florets
- 500 grams cauliflower, cut into florets
- 2 teaspoon(s) vegetable oil
- 1 large onion, chopped finely
- 1 teaspoon(s) mustard powder
- 1 teaspoon(s) sweet paprika
- 1/4 cup(s) plain flour
- cup(s) milk
- 420 grams canned tomato soup
- 400 grams diced tomatoes
- cup(s) coarsely grated cheese
Cook pasta until just tender
Meanwhile cook broccoli & cauliflower in a medium saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.
Heat oil in same large pan; cook onion, stirring, until softened. Add mustard, paprika & flour; cook, stirring, over low heat, 2 mins. Gradually stir in the milk & soup; stir over heat until mixture boils & thickens. Add undrained tomatoes; cook stirring, until hot.
Stir pasta, broccoli, cauliflower & 1 cup of the cheese into tomato mixture.
Divide pasta mixture among six 1-cup (250ml) ramekins, sprinkle with remaining cheese; grill until cheese melts & is browned lightly.
Adult Variation: If you are watching your calories choose low-fat milk & cheese. You may also sprinkle 2tbsps finely chopped fresh flat-leaf parsley just before serving.