Vegetarian Goulash Bake Recipe

About this recipe

A hearty and comforting vegetarian dinner featuring macaroni, bell peppers, corn, and a rich tomato sauce, topped with melted cheese for a satisfying finish.

Ingredients

• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pc Organically Grown American Corn Cob
• 250 g D'Lecta Feta
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Cook 2 cups of elbow macaroni according to the package instructions. Drain and set aside.
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. 3. Add 1 diced onion and 1 diced bell pepper to the skillet. Sauté until softened, about 5 minutes.
4. 4. Stir in 2 cans of tomato sauce, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Simmer the mixture for 15 minutes, stirring occasionally.
5. 5. Add 1 cup of corn to the skillet and mix well. Combine the cooked macaroni with the sauce and vegetables.
6. 6. Transfer the mixture to a 2-quart casserole or Pyrex pan. Spread it evenly.
7. 7. Bake in a preheated oven at 350°F (175°C) for 30 minutes.
8. 8. During the last 10 minutes of baking, sprinkle 1 cup of feta over the top. Continue baking until the feta is warmed and slightly softened.
9. 9. Remove from the oven and let cool for 5 minutes before serving.