Vegetarian Palagrina Bake Recipe

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

• 230G Long Life Noodles, 230G
• - Cooks & Co Sliced Mushrooms
• 450G Pack'D Organic Super Sweet Sweetcorn
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Fiorello Italianissimo Grated Mozzarella
• - Schwartz Garlic Salt
• - Tata Salt
• - Chilli Powder Rajah

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 500 g of noodles in salted boiling water for 15 minutes, then drain and set aside.
3. 3. In a large mixing bowl, combine the cooked noodles, 2 cups of diced mushrooms, 1 cup of whole kernel corn, 1 diced bell pepper, 2 cups of tomato sauce, 1/2 teaspoon of garlic salt, 2 teaspoons of salt, and 3 tablespoons of chili powder. Mix well.
4. 4. Transfer the mixture into an extra-large casserole dish and spread evenly.
5. 5. Top the casserole with 1 pound of mozzarella, spreading it evenly over the surface.
6. 6. Bake in the preheated oven for 30 minutes, or until the mozzarella is melted and bubbly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your vegetarian Palagrina Bake!