Creamy Tomato Pepper and Carrot Pasta Bake

Ingredients

• •300g spaghetti
• •2 bell peppers, chopped
• •2 carrots, diced
• •1 can canned tomatoes
• •1 yellow onion, diced
• •1/2 cup heavy cream
• •1 cup cheddar cheese, shredded
• •2 cloves garlic, minced
• •2 tbsp olive oil

Directions

1. 1Preheat oven to 375°F. Cook spaghetti until just under al dente, drain.
2. 2Sauté onion and garlic in olive oil until soft.
3. 3Add bell peppers and carrots, cook 5 minutes.
4. 4Stir in canned tomatoes and heavy cream, simmer 5 minutes.
5. 5Season sauce with salt and pepper, combine with spaghetti.
6. 6Transfer to baking dish and top with shredded cheddar.
7. 7Bake 20 minutes until bubbly and golden on top.

💡 Reduce the tomato-pepper-carrot sauce before adding cream to this pasta bake; extra vegetable water turns the final casserole loose and watery.

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