INGREDIENTS
- SOFT COOKED WHEAT PASTA – 1 CUP
- STEAMED VEGETABLES – 2 CUPS (CARROTS, BEANS, PEAS, POTATOES AND CAULIFLOWER)
- MILK – 2 CUPS
- MAIDA – 2 TBSP
- BUTTER – 4 TBSPS
- CHEESE GRATED – 1/2CUP
- OREGANO – 1 TSP
- FRESH CRUSHED PEPPER – 1 TSP
- BREAD CRUMBS – 1/2 CUP
- TOMATO SAUCE – 1/4 CUP
- SALT – AS REQUIRED
METHOD
To make the white sauce,
- Take a heavy bottomed pan and heat it on low flame. Add the butter and fry the flour till a good aroma emanates.
- Slowly add the warm milk stirring all the while and ensure that there is no lump formation.
- Simmer with constant stirring till the sauce thickens.
- Add half the cheese to assemble the augratin and switch off the flame.
- Take a big bowl and mix the pasta, vegetables, sauce and the oregano. Mix the required quantity of salt.
- Take a shallow baking pan. Grease the pan with butter and pour the pasta – vegetables mixture. Top it with bread crumbs, tomato sauce and the remaining white sauce. Sprinkle freshly crushed pepper and bake ina preheated oven at 180 degrees centigrade for 20 minutes. Switch on to the broil mode or toast mode for 5 minutes before removing from the oven
- Serve hot with tomato soup and toasted buttered bread slices.
NOTE
- Crumble bread slices if you do not have bread crumbs.
- Cheese quantity can be increased if you need it more cheesy
- Crushed garlic can be used as flavouring for the white sauce too
