Vegetarian Palagrina Bake Recipe
Italian cuisine · 1200 calories
About this recipe
A hearty and satisfying vegetarian casserole featuring noodles, vegetables, and a cheesy tomato sauce, perfect for a comforting dinner. This dish is easy to prepare and can be frozen for later enjoyment.
Ingredients
- 125 g Cremini Mushroom
- 400G Freshos Corn Kernels
- 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
- 525 g Veeba Herby Tomato Pizza & Pasta Sauce
- 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
- 200 g Mooz Pizza Mozzarella Cheese Block
- 250 g Mirchi Powder (Bedagi)
- 100 g Dg1 Garlic Powder
- 1 kg Simply Staples Mineral Rich Sea Salt
- 1 pack (100 g) Catch Red Kuti Mirch
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Cook 500 g of whole wheat pasta in salted boiling water for 15 minutes, then drain and set aside.
- 3. In a large mixing bowl, combine the cooked whole wheat pasta, 2 cups of diced mushrooms, 1 cup of whole kernel corn, 1 diced bell pepper, 2 cups of tomato sauce, 1 teaspoon of garlic powder, 1 teaspoon of sea salt, and 3 tablespoons of chili powder. Mix well.
- 4. Transfer the mixture into an extra-large casserole dish and spread evenly.
- 5. Top the casserole with 1 pound of mozzarella cheese, spreading it evenly over the surface.
- 6. Bake in the preheated oven for 30 minutes, or until the mozzarella cheese is melted and bubbly.
- 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your vegetarian Palagrina Bake!