Baked trottole pasta with veggies is a one-pot meal with creamy vegetables in white sauce and trottole pasta dunked in red sauce.
Trottole pasta is a type of pasta in a shape supposed to resemble spinning tops. It is made with durum wheat, which is typically used to make pasta. I have used tricolour pasta with tomato and spinach picked this pack from Sainsbury London. I was quite intrigued by its shape and couldn’t resist picking it. These multicoloured spinning tops look pretty.
While making my savoury baked meals, it’s a must to use lots of veggies. Hubby wants an overload of these. Normally I use French beans, carrots, peas and potatoes, but try using broccoli or cauliflower, they taste amazing too.
For this dish, I have used both White and Red Sauce, but if you are lazy or pressed for time you can use just the white sauce. We like the combination of both so I try to incorporate both red and white. The white sauce, which is also famous as Bechamel sauce is normally made with all-purpose flour, but I prefer to use whole wheat flour to make the dish healthy.
I have used trottole pasta, but one can substitute it with any pasta that you like, spaghetti tastes awesome, you can even make small nests of spaghetti instead of trottole. You can either place them at intervals or even a layer should be fine, but add lots of sauce as the pasta soaks it up. Be lavish with cheese, it tastes heavenly after getting that golden crust.
Baked Trottole Pasta with Veggies
1 cup mixed vegetables, boiled
11/2 cups tri-coloured trottole pasta, boiled
2 tablespoons butter
2 tablespoons all-purpose flour/wheat flour
1/4 teaspoon salt
Dash freshly ground black pepper
1 cup milk
6 large tomatoes
1 onion, chopped
1 tsp olive oil
2 cloves garlic
1 tsp pizza seasoning
1/4 tsp chilly flakes
1/4 tsp pepper
2 tbsp ketchup
1 tetra pack tomato purée
Salt to taste
Add butter to a pan.
As soon it melts add the flour.
Roast till the flour turns a little brown.
Gradually add milk and whisk constantly.
Add salt and freshly milled pepper.
Place a pot of water to boil.
Make a criss-cross on the tomato heads and drop them in water.
Let boil for 4-5 minutes, cover for 2-3 minutes.
Drain the water, let the tomatoes cool.
Peel off the skin and blend to make a smooth purée.
Add 1 tbsp of olive oil in a pan and add chopped onion and garlic, sauté for a minute or two.
Add the prepared purée.
Add the pizza seasoning, chilly flakes, salt.
Add the tomato ketchup and the ready purée.
Cook for 4-5 minutes or until completely cooked.
Assembling the Dish
Grease an ovenproof dish.
Mix the veggies with white sauce.
Spread a layer of the veggies with white sauce.
Now spread the red sauce, reserving some to top the pasta.
Place the boiled trottole pasta around the edges and pour the reserved sauce over each one.
Grate and spread cheese all over the dish.
Bake at 180 degrees C for 20-25 minutes.
Serve hot with garlic toast.