The New Cooking Pot!

V  This delicious Vegetable Pasta Bake was the first meal to be cooked in our lovely new "La Cuisine" sauté pan; it worked very well, as you can see!

I had, some time ago, frozen a portion of Mediterranean-style roasted vegetables (chopped quite small), so I only had to defrost that, sauté a few extra mushrooms in olive oil, par-boil some wholewheat pasta twists and combine it all together in the new pot, with a box of passata and some Italian seasoning. I then popped it in the oven for maybe 20 minutes, with the lid on, then topped it with grated Cheddar and Parmesan and put it back for another 10 minutes without its lid. Absolutely scrumptious ... and we're having the remaining half of it tonight!