Kitchenette

0:05 Prep | 0:25 Cook | 4 Servings | Easy Ingredients     375g Barilla Penne Rigate     2 cups frozen carrot, cauliflower and broccoli (see note)     1/3 cup frozen corn kernels (see note)     2/3 cup panko breadcrumbs     1 1/4 cups grated tasty cheese     420g can condensed tomato soup     2 tablespoons tomato paste     1 teaspoon garlic powder     1 teaspoon dried mixed herbs     1 small red capsicum, chopped     Chopped fresh flat-leaf parsley, to serve     Salad leaves, to serve Method Preheat oven to 200C/180C fan-forced. Cook the pasta following the packet directions, adding the frozen carrot, cauliflower and broccoli mix, and corn in the last 2 minutes of cooking. Meanwhile, combine breadcrumbs and cheese in a bowl. Drain pasta and vegetables. Return to pan. Add tomato so...