Name: Mum’s Vege Bake
Ingredients: 1/2 Broccoli Head; 1/2 Cauliflower Head; 2 Beetroots; 3 Carrots; 8 Brussel Sprouts; 4 Mushrooms; 2 cups Pasta; 800g Tinned Tomatoes; 2 Tbsp Italian Herbs; 2 Tbsp Vegetable Stock Powder; 1 1/2 cups Water; 1/2 cup Lupi Extra Virgin olive oil; 1/2 cup Tasty Cheese, grated

This is one of those recipes that you can make to use up vegetables in the fridge and to fill up those hungry tummies.

PRE TIME : 90 minutes
SERVINGS 6-8

1/2 Broccoli Head

1/2 Cauliflower Head

2 Beetroots

3 Carrots

8 Brussel Sprouts

4 Mushrooms

2 cups Pasta

800g Tinned Tomatoes

2 Tbsp Italian Herbs

2 Tbsp Vegetable Stock Powder

1 1/2 cups Water

1/2 cup Lupi Extra Virgin olive oil

1/2 cup Tasty Cheese, grated

NOTE: Use whatever vegetables your family like to eat. Even the floppy ones in the fridge!

RECIPE INSTRUCTIONS

Preheat oven to 180ºC. Using a roasting dish, add the water, herbs and stock powder and stir to combine. Add the pasta (uncooked) and stir. Cut the veges up into chunky pieces and place around the dish, alternating around the pasta. Combine the tinned tomatoes and Lupi Extra Virgin Olive Oil Special Selection Classic Taste and pour over the top of everything. Cover the whole dish with tinfoil. Place in the oven for an hour until everything is cooked.

Once everything is cooked, increase the temperature to 200ºC. Turn the veggies and mix everything a little. Sprinkle the cheese over top and return to the oven. Cook until the cheese has melted. Serve!