Baked Spaghetti with Vegetables in Cream Sauce
Main Dishes | European cuisine
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Baked spaghetti with vegetables in cream sauce
Ingredients
- Spaghetti - 8.8 oz
- Carrot - ½ piece
- Broccoli - 7.1 oz
- Green Peas - 6 pieces
- Canned Corn - 3 tablespoons
- Orange Bell Peppers - ½ piece
- Cream - 10 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Italian chopped parsley - 1 teaspoon
- Cheese Spread - 2.1 oz
Step by Step guide
Step 1
Cut the broccoli into florets, slice the carrot if desired, and dice the bell pepper.
Step 2
Boil water in a large pot and cook the pasta until al dente. Usually, this means cooking it for one minute less than the package instructions.
Step 3
While the spaghetti is cooking, steam the vegetables (except for the corn) for 3 minutes.
Step 4
Add salt, pepper, and the Italian herb mix to the cream, along with 2 tablespoons of grated cheese (any cheese can be used, but Parmesan works perfectly).
Step 5
In a baking dish, place the spaghetti and all the vegetables, then pour the cream mixture over the top.
Step 6
Bake in the oven for 10 minutes at 356°F.
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