Serves 4 as a main dish or 8 as a side
1 bell pepper
1 tsp. oil
2 cups cooked green beans
2 packages Tasty Bite Jaipur Vegetables
300 grams pasta
1/2 cup cream cheese
3/4 cup shredded jack & cheddar
Bring a large pot of water to the boil and add pasta. Cook according to package instructions.
Finely slice onion and peppers and cook in olive oil until tender. Add green beans. Drain jaipur vegetables, reserving liquid. Add jaipur vegetables to pan with onions and green beans.
Measure reserved liquid from Jaipur vegetables. Add enough vegetable broth to make 1 cup. Heat broth in a non-stick or enamel pan. Add cream cheese and let melt over low heat, stirring occasionally. Turn off heat and add cheese without stirring. Let stand two minutes, then stir in cooked vegetables. Drain pasta and add to sauce. Spoon into an oiled 6 cup casserole; top with crumbs and dot with butter. Bake, uncovered, about 20 minutes at any temperature between 300° and 425°, until bubbly and golden.