I was feeling terribly hungry in the morning and I was craving for something that was cheesy and heavy and delicious. To be very precise I was craving for the decadent cheesy pastas I used to make for dinner when I was still studying. Of late, I have been skipping cheese from the pastas I make – it almost always an olive oil based sauce or a salad. I have been feeling very deprived, although I do use cheese for many other dishes, given the fact that I actually love love love cheese of any kind so much!
My excitement with baking this super cheesy baked farfalle was only slightly dampened when my other half looked at it and said, “Oh, its for the recipe marathon, isn’t it?”. Errr, not really, its for me and my bulging yet hungry belly, but it definitely wouldn’t hurt to post it on the blog.
So here’s a super cheesy baked pasta with roasted vegetables.
Makes – 2-3 portions
Preparation time: 10 minutes, Cooking time: 45 minutes
- Pasta – 2 cups (Farfalle or Penne)
- Water – 4 cups
- Sea Salt – 1 tsp
- Milk – 2 cups
- Cornflour – 2 tbsp
- Oregano – 2 1/2 tsp
- Chilli flakes – 2 tsp
- Garlic – 3-4 cloves (finely chopped)
- Vegetables (tomatoes, onions, brinjals, peppers) – 3 cups (cut into ciruclar rings or quartered)
- Cheddar Cheese – 50 gms (grated)
- Mozarella Cheese – 50 gms (grated)
- Butter – 2 tbsp
- Salt to taste
- Grase a baking tin. Toss the vegetables in some butter, tranfer to baking tray and roast at 220 C for 25 minutes, turning once in between, until the vegetables are soft and roasted.
- Mix milk with corn flour and set aside. Heat some butter in a pan and saute the finely chopped garlic and chilli flakes on a medium heat until garlic turns golden. Stir the milk with cornflour and add to this. Add salt and oregano. Stir on a medium flame until the sauce thickens a bit but is still of pouring consistency. Add all of the cheddar and half of the mozarella, stir for 30 seconds and take off flame.
- Bring water to a boil. Add sea salt and pasta. Cook pasta for 5-6 minutes. Pasta should not be cooked fully and should be taken out a minute before it reaches the al dente state. Drain the pasta and reserve about 1/4 of a cup of the water.
- Toss cooked pasta, the prepared sauce and roasted vegetables together. Add some of the reserved water if the sauce seems too thick. Transfer to a deep baking dish. Top with the remaining mozarella and butter. Sprinkle oregano on top.
- Bake at 200 C for 20-25 minutes until the top is golden.
Serve hot or chilled in the fridge.
Baked Pasta (Farfalle with roasted vegetables) – for the Recipe Marathon
Fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani, Roochi, Karuna