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
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.
