Vegeroni Vegetable Bake with Cheese...

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VEGERONI BAKE
250 gm packet Vegeroni shapes or spirals
1 tblspn olive oil
1 onion, chopped
1 carrot, chopped
1 stick of celery, chopped
1 zucchini, chopped
1 cup broccoli flowerets
400 gm can diced tomatoes
1/4 cup tomato paste
2 tblspns dry white wine (red is okay too)
1 clove garlic, crushed
250 gms mix of mozzarella and cheddar cheese (I just use low fat tasty)

1. Cook vegeroni in large pot of boiling water until tender. Drain and return to pot, drizzle with little olive oil to stop it sticking together.
2. Heat oil in fry pan and saute onion, garlic for 3 minutes, add carrot and celery and cook a further 2 minutes. Add in zucchini, broccoli, tomato paste, tomatoes and wine. Cook, stirring occaisionally for 20 minutes. Add a little water if it gets too dry.
3. Add vegetable mixture to vegeroni, mix well. I add a handful of cheese at this stage.
4. Pour into a large ovenproof dish, top with remaining cheese and bake until cheese has melted and browned slightly.
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Enjoy with a crisp garden salad - lovely with any barbecued meats. We will have this with heated leftover meats for Christmas tea.
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