Italian pasta bake with asparagus, peas and mozzarella – Food & Home Magazine
Italian pasta bake with asparagus, peas, and mozzarella—perfect for family dinners. Easy and delicious! [155 characters]
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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
- freshly ground black pepper
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