Penne With Corn Niblets
|Cooked penne||4 Cup (64 tbs)|
|Canned corn niblets||10 Ounce (Drained)|
|Butter||60 Milliliter (1/4 Cup)|
|Bechamel sauce||375 Milliliter (1 1/2 Cups. Lightly Textured)|
– Preheat oven to 350 °F (175 °C).
– In a buttered baking dish, spread alternate layers of penne and corn niblets. Dot each layer with tiny knobs of butter and season with salt and pepper Coat with light bechamel sauce and bake for 30 minutes. Garnish with parsley and serve.