Pasta and Vegetable Casserole by Tarla Dalal

Tarla.Dalal's picture

Nov. 28, 2013

An assortment of veggies are roasted with chopped garlic and olive oil and pasta mixed with a gooey cheese sauce made of grated cheese, flour and butter and with a generous sprinkling of cheese on top.

Ingredients

For roasted vegetables
Olive oil 1 Tablespoon
Finely chopped garlic 1 Tablespoon
Red capsicum cubes 1/2 Cup (8 tbs)
Green capsicum cubes 1/2 Cup (8 tbs)
Water 2 Tablespoon
Blanched and chopped tomatoes 1/2 Cup (8 tbs)
Oregano 1 Teaspoon
Salt To Taste
Dry red chili flakes 1/2 Teaspoon
For the pasta
Cooked penne 1 1/2 Cup (24 tbs)
Finely chopped garlic 1/2 Tablespoon
Dry red chili flakes 1/4 Teaspoon
For cheese sauce
Butter 1 Tablespoon
Plain flour 1 Tablespoon (maida)
Milk 1 1/2 Cup (24 tbs)
Freshly ground black pepper To Taste
Grated processed cheese 4 Tablespoon (2
For garnish
Grated processed cheese 1 Tablespoon

Directions

MAKING

For Roasted Vegetables:

1. In a non-stick pan, heat oil, add garlic and saute over medium flame for 30 seconds.

2. Add the red capsicum, green capsicum and 2 tablespoon of water. Cook on low flame for 2-3 minutes, stirring occasionally.

3. Stir in tomato, oregano, salt and chili flakes. Cook on medium flame for 1-2 minutes, stirring occasionally. Remove the pan from heat and set aside.

For Pasta:

4.In a non-stick pan, heat oil, add garlic, oregano, penne and salt. Stir and cook over medium flame for 1-2 minutes.

5. Season with chili flakes, mix well and cook for 1 minute. Keep aside.

For Cheese Sauce:

6. In a non-stick pan, heat butter, add plain flour and cook over medium flame for 1 minute, stirring continuously.

7. Pour milk, mix well and cook for another 2-3 minutes, stirring continuously.

8. Add pepper, cheese and salt. Mix and cook for a minute. Set aside.

FINALIZING

9. Into the pan with sauce, add pasta and mix well.

10. Pour onto a serving plate and top with the roasted vegetables in the centre and finally sprinkle with grated cheese.

SERVING

11. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 1140Calories from Fat 535

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 28 g140%

Trans Fat 0 g

Cholesterol

Sodium 1731 mg72.13%

Total Carbohydrates 110 g36.7%

Dietary Fiber 8 g32%

Sugars 26 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet