Italian

creamy vegetable and tomato bake is for Dinner.

creamy vegetable and tomato bake takes 10 minutes to prepare.

creamy vegetable and tomato bake takes 30 minutes to cook.

creamy vegetable and tomato bake makes 6 servings.

The ingredients for creamy vegetable and tomato bake are:

mushrooms 5 medium sliced
medium onion 1 chopped
yellow bell pepper 1 small chopped
celery 1large stick chopped
french beans 70g chopped (1 inch chunks)
baby corn cobs 6 chopped
canola oil 1 tbsp
bertolli pecorino & garlic sauce(uk!!)use a similar 60Kcal per 100g sauce.
fat free cream cheese 80g
pasta 450g cooked weight
cheddar cheese very sharp 120g grated

Here is how you make creamy vegetable and tomato bake:

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: 6Recipe submitted by SparkPeople user ZOEMUM.

The nutritional information for creamy vegetable and tomato bake is:

• Servings Per Recipe: 6
• 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

creamy vegetable and tomato bake is Italian cuisine.

The dietary needs meet for creamy vegetable and tomato bake is Vegetarian