You can add any extra vegetables to this pasta, but I didn't. Just serve with a simple green salad will do.
2 tbs. olive oil
1 can of Campbell soup – celery flavour
1 cup of mixed vegetables
1/2 cup of water
3 garlic cloves, minced
1 tsp of fresh thyme, leaves only
1 cup of shredded mozzarella
¼ cup grated Parmesan cheese
Preheat oven to 250°c.
Add macaroni to the boiling water, and cook according to package directions. Once cooked, drain the macaroni. Set aside.
Over medium heat, fry garlic with oil for about 30 seconds, then add the soup and mixed vegetables. Add 1/2 cup of water, season with freshly ground black pepper, cook for 10 mins. Then lower heat, stir in macaroni, add fresh thyme.
Pour into a baking ware, cover with shredded mozzarella, finish with grated Parmesan cheese. Bake for 20 mins or until golden brown.