Comforting Mexican Pasta CasseroleVeg

1

Boil water in a large pot and add salt. Add the pasta and cook until soft but firm. Drain the water and keep the pasta aside.

2

Heat oil in a pan. Add chopped onion and sauté until light golden. Add garlic and cook for a minute.

3

Add capsicum, sweet corn, and boiled kidney beans. Stir well and cook for a few minutes.

4

Add chopped tomatoes, tomato sauce, red chili powder, cumin powder, oregano, and salt. Cook until the tomatoes become soft and the mixture thickens.

5

In another pan, heat milk gently. Add flour and stir continuously so no lumps form. Cook until slightly thick.

6

Add the cooked pasta into the Mexican vegetable mixture. Pour the creamy milk mixture and mix everything well.

7

Transfer the pasta mixture into a baking dish. Spread grated cheese evenly on top.

8

Bake in a preheated oven until the cheese melts and becomes slightly golden on top.

9

Remove from the oven carefully. Garnish with fresh coriander and serve hot.