2 cups dried macaroni pasta
490 g jar three-cheese sauce
35 g salt-reduced dry French onion soup mix
a few baby spinach leaves
1 ½ cups grated mixed or shredded vegetables (such as zucchini and carrot)
- Bring a large saucepan of water to the boil. Add macaroni and cook for 8 minutes or until tender. Reserve 1/3 cup cooking liquid. Drain the macaroni and return to the pan.
- Place the saucepan back over a medium heat. Add the pasta bake sauce and French onion soup mix, along with the cooking liquid. Heat, stirring occasionally, for 3-4 minutes or until well heated.
- Divide into serving dishes and top with lettuce leaves and shredded vegetables before serving.