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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my sister's recipe. It's easy, quick, and full of vegetables! A very tasty pasta dish! If you like a little bite, add more cayenne pepper! Ingredients:
500 g macaroni |
1 tablespoon olive oil |
2 onions, diced |
1 zucchini, grated |
1 red capsicum, diced |
1 green capsicum, diced |
4 cups sliced mushrooms (roughly, one brown mushroom bag full) |
2 (440 g) cans condensed tomato soup |
1/2 teaspoon cayenne pepper (or to taste) |
500 g grated low-fat cheese |
500 g grated low-fat cheese, extra |
Directions:
1. To a saucepan of boiling water, add macaroni and olive oil. Boil until macaroni is JUST tender. Do not over cook it. Drain, and set aside.
2. In a large saucepan, place onions, capsicums, mushrooms, and zucchini. Sprinkle with a little water, cover, and cook over a medium heat until tender.
3. To the vegetables, add the soup, 1 can of water, and cayenne. Bring to the boil.
4. Add 500g cheese, mix through.
5. Add macaroni, mix all together, pour into a large baking dish.
6. Cover with extra cheese, and bake at 180C for around 30 minutes, or until cheese has started to brown.
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