pasta olz

Posted July 23, 2020
Serves: 8
Time: 30 mins

A super yummy dish that is loaded with cheese and vegetables. The fresh veggies add a beautiful color and crunchy taste and will leave everyone saying “More, please”.


400 g mini shell pasta

800 g diced tomatoes

500 ml fresh cream

200 g pancetta

75 g pepperoni

1 Small onion, finely cut

8 zucchinis, cut into cubes

6 carrots, cut into cubes

150 g peas

200 g grated mozzarella cheese

100 g grated parmesan

basil, oregano & garlic powder

How to Cook:

Put the tomatoes on low heat until a bit thickened. Then, add basil, oregano, salt and black pepper with a pinch of garlic powder.

In a separate pan on low heat, fry the pancetta and Pepperoni (without adding any fat). Then, add onions, zucchinis, carrots and peas and cook for around ten minutes.

Boil the pasta.

Grease the Pyrex with a bit of olive oil. Put the tomatoes at the bottom, then the pasta, then, add vegetables and pancetta mixture. Then, mozzarella cheese and slightly mix it. Lastly, add fresh cream and mix again. Then, sprinkle Parmesan cheese on top and black pepper.

Cook in oven for 10 minutes.

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