Ingredients:
2 cups cooked pasta (penne, fusilli etc.)
For the roasted vegetables:
2 cups blanched, peeled and quartered tomatoes
½ cup red capsicum cubes
½ cup green capsicum cubes
½ cup onion cubes
2 tablespoons chopped garlic
3 teaspoons olive oil
1 teaspoon sugar
Salt to taste
For baking:
4 tablespoon grated cheese
For the cheese sauce:
1 tablespoon plain flour (maida)
2 cups milk
4 tablespoon grated cheese
2 tablespoons butter
Salt and freshly ground
pepper to taste
How to prepare:
Roasted vegetables:
1. Combined all the ingredients in a baking tray and toss well.
2. Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes, stirring once in between.
Cheese sauce:
1. 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
2. Add the milk gradually, while stirring continuously, so that lumps do not form Bring to a boil.
3. Add the cheese, salt and pepper, mix well and heat till the sauce thickens.
4. Keep aside.
How to proceed:
1. Spread a layer of the roasted vegetables in a baking dish.
2. Top with the cooked pasta.
3. Cover with the cheese sauce and top with the grated cheese. Bake in a pre-heat
4. Serve hot
Source: Meenakshi Shankar / India Syndicate
