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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.
Course Dinner, Main Dish
Cuisine European, International Cuisine
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 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


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.