Vegeroni Recipes

VEGERONI

Steps:

• Pre-heat oven to 180 celcius.
• Cook pasta with frozen veg in big pot of boiling water.
• Drain pasta & veg, and return to pot.
• Mix in can of soup, and transfer to casserole/baking dish.
• Sprinkle with grated cheese and bake for 10-15 min (until it looks good enough to eat!).

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

VEGETARIAN BAKED PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
• To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
• Bake for 30 to 45 minutes, or until cheese is browned. Serve.

CHICKPEA AND MUSHROOM VEGERONI BOW TIES.

Steps:

• Place pasta in a large pot of boiling, salted water and cook until al dente, then drain.
• Meanwhile, heat a small non-stick pan and pan fry the muchrooms, zucchini and anchovies for 5 minutes until soft. Add the chickpeas and tomatoes and simmer for 15 minutes. Add spring onions, parmesan cheese and parsley.
• Toss the drained pasta with the tomato mixture and serve in a large serving bowl. Garnish with more chopped parsley and a sprinkling of black pepper if desired.