Veggie Lovers Pasta Layer Bake

You are in the mood for Veggie Lovers Pasta Layer Bake and have run out of Italian seasoning? Don’t worry, there’s always a plan “B”.

This recipe was developed by me just as an alternate plan…it’s actually a great fusion idea that is enjoyed by everyone 😊

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The recipe includes how to make white sauce and a delicious veggie mix. I have used Indian spices as an alternative…you could use any other spice mix that you like. The veggie mix may be to your preference too…you could include or exclude any vegetable from the mix.

 

There are endless possibilities to any fusion recipe …so let your imagination flow and create the perfect flavor that you want to.

 

Veggie Lovers Pasta Layer Bake           Serves 4 to 6

Ingredients:

FOR THE WHITE SAUCE

Butter – 1 tbsp

Olive oil – 1 tbsp

All purpose flour – 2 tbsp

Milk – 2 cups

Salt & Pepper – to taste

 

FOR THE VEGGIE LAYER

Onion (chopped) – 1 medium

Capsicum (chopped) – 1 medium

Button mushroom (chopped) – 200g

Carrot (boiled & chopped) – 1 large

Boiled peas – ½ cup

Garlic (grated) – 1 tsp

Coriander powder – 1 tsp

Channa Masala powder – 1 tsp

Pepper powder – to taste

Salt – to taste 

Vegetable oil – 2 tbsp

All purpose flour – 1 tbsp

Fresh tomato paste – 1 cup

 Chilli sauce – 1 tbsp

Coriander leaves (chopped fine) – 3 to 4 tbsp

 

FOR THE PASTA LAYER

Boiled pasta (any) – 2 heaped cups

Mozzarella (grated) – 1 cup

Processed cheese (grated) – ½ cup

 

FOR ASSEMBLING

Olive oil – 2 tbsp

Processed cheese (grated) – 1/3 cup

 Bread crumbs – ¼ cup

 

Method:

1.    FOR THE WHITE SAUCE: Melt the butter and olive oil on low heat. Add in the flour and cook it till the raw smell goes away. Using a whisk helps. Add in a little of the milk and mix well with the flour. Pour in the rest of the milk and mix well to combine. Remove any lumps by whisking. Add the salt and pepper to taste. Cook stirring continuously on low heat till it thickens. Let it cool down completely.

2.    FOR THE VEGGIE LAYER: Heat the oil and add in the onion. Cook till lightly coloured. Add in the capsicum and cook briefly. Next, add the mushroom and cook till it starts to wilt. Add in the carrot and peas.

3.    Season with salt and pepper. Add in the garlic, salt, pepper, coriander powder and Channa Masala powder. Mix well and cook for a minute. Add in the flour and mix well. Cook till the raw smell of the flour goes away.

4.    Pour in the tomato paste and the chili sauce. Cook till the sauce coats the veggies. Add ½ cup of water and bring to a boil. Cook till the sauce thickens. Take it off the heat and cool completely. Once cooled, add in the coriander leaves and mix well. Keep aside.

5.    FOR THE PASTA LAYER: In a large bowl combine together the cooked pasta, 1 cup of white sauce and 1 cup of Mozzarella. Keep aside. To the remaining white sauce, add in the processed cheese. Mix and keep aside.

6.    FOR ASSEMBLING: Use a 1.5 liter square or rectangle oven proof dish. Drizzle the olive oil and smear the base. Add in all of the vegetable and spread evenly. Top it with the pasta-white sauce mix. Spread evenly. Pour the remaining white sauce-cheese mix on top and spread to cover the pasta. Sprinkle the processed cheese and bread crumbs on top. Rest in the fridge for 20 minutes.

7.    Drizzle with olive oil. Bake in a preheated oven at 180°C for 20 mins.

8.    Serve it hot with bread roll or garlic bread.

© Rinki’s Kitchen