Baked Trottole Pasta with Veggies
Baked trottole pasta with veggies is a one-pot meal with creamy vegetables in white sauce and trottole pasta dunked in red sauce.
Ingredients
- 1 cup mixed vegetables boiled
- 11/2 cups tri-coloured trottole pasta boiled
- Cheese grated
White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour/wheat flour
- 1/4 teaspoon salt
- Dash freshly ground black pepper
- 1 cup milk
Red Sauce
- 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
Instructions
White Sauce
- 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.
Red Sauce
- 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 180degreesC for 20-25 minutes.
- Serve hot with garlic toast.
Notes
