3 tbsp olive oil or avocado oil
1kg frozen roast vegetable mix
2 cloves of garlic, crushed
2x400g tins chopped tomatoes
1 tsp sugar
2 tsp dried oregano
1kg large pasta shells
250g mozzarella, cubed
- Heat the oven to 200°C. Heat 2 tbsp oil in a large pan, add the frozen vegetables and stir-fry for 3 minutes to defrost. Scoop out and set aside.
- Turn the heat down and, in the same pan, heat the remaining oil with the garlic for 2 minutes until just sizzling. Add the tomatoes, sugar and oregano, turn up the heat and boil for 5 minutes until thickened slightly.
- Meanwhile, cook the pasta according to the pack instructions. Drain, then stir through the tomato sauce and the veg.
- Pour the mix into an oiled baking dish, dot with mascarpone and mozzarella. Bake for 15 minutes, until the cheese is melty.