Creamy Pescatarian Noodle Bake Recipe

About this recipe

A hearty and creamy noodle bake featuring a savory blend of cream cheese, mushrooms, and sweet corn, perfect for a satisfying pescatarian dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 125 g Cremini Mushroom
• 500 ml Mother Dairy Full Cream Milk
• 150 g Mooz Cream Cheese
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
3. 3. Stir in 1 diced bell pepper and cook for another 5 minutes until tender.
4. 4. Add 1 can of cream of mushroom soup, 3/4 cup of milk, and 1 block (8 oz) of cream cheese to the skillet. Stir until the cream cheese is fully melted and the mixture is smooth.
5. 5. Stir in 8 oz of cooked whole wheat pasta and season with salt and pepper to taste. Let the mixture simmer for 5 minutes.
6. 6. Meanwhile, cook 8 oz of whole wheat pasta according to package instructions. Drain and set aside.
7. 7. Combine the cooked whole wheat pasta with the creamy mixture in the skillet, mixing well to coat the pasta evenly.
8. 8. Transfer the mixture to a greased baking dish and bake in the preheated oven for 20 minutes, or until bubbly and slightly golden on top.
9. 9. Remove from the oven and let cool for 5 minutes before serving.