A view of the veggies that will be used. Pre heat your oven at 375 degrees.
I'm using cheesy pasta shells, but you're welcome to any of your choice. Mac and cheese is most commonly used.
Cook pasta according to box directions. Make sure to add a pinch of salt and a spoon of cooking oil so the pasta doesn't stick together.
In the meantime, prepare the vegetables by washing and chopping. No need to chop the baby spinach.
In a heated medium pan, sauté the onions first for about 3 minutes.
Once you see a brownish colour appear on the onions, add the green peppers. Cook for about 2 minutes.
Then add in the baby carrots and cook mixture for about 5 minutes until you see the onions browning and peppers shrinking in size. Set aside.
At this point, your pasta should be ready to drain into a colander and have it run under cold water.
Make your cheese sauce according to package directions.
Time to mix the pasta together with the sauce!
You may add a choice of seasoning for your cooked veggies as I did for mine. (Italian and pesto--adds great flavour to the cheese when mixed!)
Combine/mix the cooked veggies and the uncooked baby spinach with the pasta, evenly distributing the cheese sauce.
Until it looks like this! Then empty the pasta from your pan into a casserole dish.
One slice of bread, diced, is used to make croutons to garnish the casserole with for varied texture and flavour.
Cook the bread on low heat with one teaspoon of butter until the cubed sides start to brown and harden. Careful not to burn them as they can easily burn if you have the heat up too high.
Sprinkle grated cheese evenly throughout the dish.
Garnish the top with the cherry tomato halves and croutons. Then add a little extra cheese on top again to set the garnish.
Pop into the oven at 375 degrees for about 25 mins or until cheese is golden brown.
The finished result! Slice according to required quantity.
And serve! Love the gooey cheese appearance. Garlic bread is optional. Enjoy veggie lovers :)