Cheesy Baked Vegetable Pasta Without OvenVeg

1

Boil a pot of water with salt and cook the pasta until it is just done; be careful not to overcook it.

2

Drain the water, toss the pasta with a teaspoon of oil to prevent sticking, and set it aside.

1

Heat oil in a pan or kadai over medium flame.

2

Sauté the chopped garlic for about 10-12 seconds.

3

Add the sliced onions and cook until they turn slightly pink.

4

Mix in the zucchini, a slit green chili, and salt to taste.

5

Add the sliced button mushrooms and cook until all the vegetables are tender but still have a bit of texture.

6

Stir in the mixed Italian herbs and crushed black pepper.

7

Add the boiled pasta to the vegetable mixture, stir well to combine, and remove from heat.

1

In a separate pan, melt the butter and stir in the flour (maida).

2

Cook this mixture on low flame for 5-6 minutes until the raw smell of the flour disappears.

3

Gradually add milk while stirring continuously to prevent lumps until the sauce thickens.

4

Add a little salt to the sauce to taste.

1

Transfer the pasta and vegetable mixture into a baking tray or cake tin.

2

Pour the prepared white sauce evenly over the pasta.

3

Top generously with grated cheddar and mozzarella (or any preferred cheese).

4

Preheat at 180°C for 10 minutes and bake for 10-12 minutes

5

Preheat at medium flame for 10 minutes and bake for 12-15 minutes until the cheese is melted and bubbling.