Baked Spaghetti with Vegetables in Cream Sauce
Main Dishes • European
Description
Baked spaghetti with vegetables in cream sauce
Ingredients
- Spaghetti 10 oz
- Carrot ½ piece
- Broccoli 5 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 0 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 355°F.
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