Pasta and Vegetable Casserole

An assortment of veggies are roasted with chopped garlic and olive oil and baked in layers with cooked pasta, a gooey cheese sauce made of grated cheese, flour and butter and with a generous sprinkling of cheese on top. Enjoy it hot, with molten cheese in every bite!

Preparation Time: 15 mins.
Cooking Time: 30 mins.
Baking Time: 25 to 30 minutes.
Baking Temperture: 200°C (400°F).

Ingredients

2 cups cooked pasta ( penne, fussilli, etc.)

For the roasted vegetables

2 cups blanched peeled and quatered tomatoes

1/2 cup red capsicum cubes

1/2 cup green capsicum cubes

1/2 cup onion cubes

2 tbsp chopped garlic

3 tsp olive oil

1 tsp sugar

salt to taste

For baking

4 tbsp grated cheese

For the cheese sauce

1 tbsp plain flour (maida)

2 cups milk

4 tbsp grated cheese

2 tbsp butter

salt to taste

pepper to taste

Method

For the roasted vegetables

Combined all the ingredients in a baking tray and toss well.

Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes, stirring once in between.

For the cheese sauce

Melt the butter in a pan, add the flour and sauté on a slow flame for ½ minute or till you get the aroma of cooked flour

Add the milk gradually, while stirring continuously, so that lumps do not form Bring to a boil.

Add the cheese, salt and pepper, mix well and heat till the sauce thickens.

Keep aside.

How to proceed

Spread a layer of the roasted vegetables in a baking dish.

Top with the cooked pasta.

Cover with the cheese sauce and top with the grated cheese. Bake in a pre-heat

Serve hot.