Vegetarian Spaghetti Bake With Cheddar Recipe

About this recipe

A hearty and comforting vegetarian spaghetti bake featuring a rich tomato sauce, creamed corn, and layers of melted cheddar cheese. Perfect for dinner and easy to prepare.

Ingredients

• 500G Gustora Spaghetti Pasta
• 250 g Organically Grown Green Capsicum
• 51 g Knorr Thick Tomato Soup
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce
• 100 g Dg1 Garlic Powder
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook the spaghetti according to package instructions. Drain and set aside.
3. 3. In a large skillet, heat a tablespoon of oil over medium heat. Add diced green pepper and cook until tender, about 5 minutes.
4. 4. Stir in the tomato sauce, tomato soup, creamed corn, and a pinch of garlic powder. Simmer the mixture for 5 minutes, stirring occasionally.
5. 5. In a 9 x 13-inch baking dish, spread half of the shredded cheddar cheese evenly across the bottom.
6. 6. Combine the cooked spaghetti with the sauce mixture and pour it over the cheese layer in the baking dish.
7. 7. Sprinkle the remaining cheddar cheese evenly over the top of the spaghetti mixture.
8. 8. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let cool for 5 minutes before serving.