Red Pepper & Quorn Bake

Great great dish for cooler evenings

Let's Cook!

1. Preheat oven to 375ºF.
2. Heat oil in a large saucepan over MED.-HIGH heat. Sauté onion, garlic and red pepper 8-10 minutes or until peppers are softened. Add Quorn™, oregano, cumin and cilantro. Sauté 3-5 minutes longer. 
3. Add wine to pan. Bring to boil; boil 3 minutes or until most of the liquid has evaporated. Add tomato sauce and parsley. Season with salt & pepper; return to boil. Reduce heat; simmer 10 minutes, stirring occasionally. 
4. Stir cooked pasta into Quorn™/vegetable mixture; spoon into a 2 ½ qt. ovenproof casserole dish; set aside. 
5. Place butter, flour and milk in a saucepan over MED.-HIGH heat. Whisk constantly until the mixture boils and thickens. Remove from the heat; whisk in egg and cheese. Pour over the Quorn™ mixture in casserole dish. Bake 35 minutes until the topping is set and golden brown.