Saturday, February 26, 2011

Baked Pasta

Pasta: 2 cup
Carrot grated: 1 cup
Cabbage: 3/4 cup
Frozen peas: 1/2 cup
Mozrella cheese: 2 tbsp
Garlic: 2 tbsp
Italian Spagetti sauce: 1/4 cup
White pepper powder: 1 tbsp
Chicken thighs: 2 pcs
Oil: 1/2 tbsp
Butter: 1/4 tbsp

For White Sauce:
Milk: 2 cup
Unsalted Butter: 50gm
Plain flour: 50 gm
Saltt: 1 tsp
Nutmeg: a small pinch

Pre heat the oven to 180 degree c for 5 minutes. Cook pasta as per the instruction on the packet and keep aside. Cook chicken with 1 tsp pepper and salt. Heat oil in a pan, add garlic fry for 2 minutes. Add all the vegetables and pepper powder. Cover and cook for 5-10 minutes. Add cooked pasta and chicken to this, stir well. Cook for another 5 minutes in medium flame. Remove from fire and keep aside.

Heat the milk in a pan, add nutmeg powder. Heat butter in another pan, add flour, stir contiously to avoid lumps. Pour milk to this. Keep Stirring untill the sauce thickens. Add salt. Remove the pan from fire.

Grease the baking dish with butter. Pour spagetti sauce, add pasta mixture on the top of the sauce. Then pour the white sauce over the pasta mixture. Add mozrella cheese on the top. Bake for 35 to 40 minutes, or until cheese is browned. Serve hot.

Recipe Source: