Pasta Casserole With Mozzarella
GachaLife
The longer you leave the casserole uncovered, the crispier the top will become.
People: 1
55 min

Ingredients

3
Asparagus
2 tbsp
Balsamic Vinegar
0.5
Bell Pepper
0.25
Broccoli
0.75
Carrot
60 grams
Mozzarella
2 tbsp
Olive Oil
70 grams
Pasta
0.5
Red Onion
1
Spring Onion
25 grams
Walnuts

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Prep

  1. Wash and cut your asparagus and broccoli so that they all are a similar size.
  2. Finely chop your bell pepper, carrot, red onion and spring onion.
  3. Grate or slice your mozzarella.

Heating Steps

  1. Boil pasta according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan, add carrot and red onion, and fry at a lower temperature for several minutes.
  4. Turn up the heat to medium and add Asparagus to your pan and fry for 5 minutes.Then add Broccoli and fry for 5 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  5. Preheat your oven to 200°C (400°F).
  6. Lower the heat, add balsamic vinegar to your pan and mix.
  7. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked pasta to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Add mozzarella on top. For the best result, add breadcrumbs on top of the cheese.
  4. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  5. Add Spring Onion and Walnuts on top.