Veggie Fusilli CasseroleFor Hungry Gamers!
Simple and Delicious!
Pre-heat fan oven to 180°C (356°F)
Spread the dried (uncooked!) Fusilli pasta evenly on the bottom of a baking dish
Chop onion, garlic, carrots and mushrooms and evenly spread on top of the pasta
Bring the water to the boil in a cooking pot then add instant vegetable stock, salt, pepper and ground nutmeg
Add cream, stir and pour broth over pasta and vegetables until pasta is fully and vegetables not fully covered
Evenly spread Mozarella cheese over the vegetables
Place into oven and cook for 35 minutes. Reduce temperature by 30°C (86°F) after 10 minutes.
Place on heat-proof plate and sprinkle with chopped parsley.
- 400gr dried Fusilli pasta
- 200gr grated Mozarella cheese
- 150gr champignon-mushrooms
- 1.5l water (depending on baking dish a bit more or less)
- 1-2 carrots
- 1 onion
- 1 garlic clove
- 1 tsp instant vegetable stock
- 1 tbsp cream
- 1/4 tsp ground pepper
- 1/4 tsp salt
- pinch of ground nutmeg
- 1 tbsp chopped parsley