Pasta and Vegetable Casserole

by Tarla Dalal

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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!

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Baking Time: 25 to 30 minutes.
Baking Temperture: 200°C (400°F).
Serves 4.
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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