Italian pasta bake with asparagus, peas and mozzarella – Food & Home Magazine

Ingredients

• 3 sliced loaves of white bread, crusts removed
• 2 x 500g packs rigatoni pasta
• 120ml butter
• 40ml olive oil
• 3 onions, chopped
• 300g fresh peas
• 400g asparagus, chopped
• 3 x 425g tins Italian peeled tomatoes, chopped
• 100ml fresh flat-leaf parsley, finely chopped
• 500ml fresh cream
• 600g mozzarella, cubed
• 200g Parmesan, freshly grated
• salt and freshly ground black pepper, to taste