Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add mixed vegetables and cook for another 3-4 minutes until tender.
Creating the Sauce
- In the same skillet, lower the heat and stir in the heavy cream and sundried tomato pesto. Mix well until the sauce is heated through.
Combining and Baking
- Add the cooked pasta to the skillet with the sauce and vegetables. Mix until the pasta is well coated. Season with salt and pepper.
- Transfer the pasta mixture to a greased baking dish and sprinkle with grated Parmesan cheese.
- Bake for about 20-25 minutes, or until the top is golden and bubbly.
Serving
- Once done, remove from the oven, garnish with fresh basil or parsley, and enjoy your hearty dish!
Notes
For perfect results, cover the baking dish with foil for the first half of baking to prevent the top from browning too quickly. If the sauce is too thick, add a splash of pasta water before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 15-20 minutes.