Method
Step 1
Heat the oil in a frying pan over a medium heat.
Step 2
Add the pepper, courgette, mushrooms, onion, garlic and mixed herbs to the pan and fry for 10 minutes or until soft.
Step 3
Pour in the passata and allow to simmer for 5 minutes.
Step 4
Add the cooked pasta to the sauce and mix well.
Step 5
Pour into the casserole dish and top with the Violife.
Step 6
Bake in the oven for 25 minutes.
Top Tip:
Serve with a fresh salad!
Refer to labels for allergen and other product information.
Ingredients
- 2 tbsp Vegetable oil
- 1 Red pepper, sliced
- 1 Courgette, sliced
- 100g Mushrooms, quartered
- 1 Red onion, chopped
- 2 Garlic cloves, crushed
- 2 tsp Italian mixed herbs
- 500g Passata
- Salt and pepper to taste
- 200g Low protein pasta, cooked according to packet instructions
- 100g Violife mozzarella flavour, grated
Table
