1 cup Pipe rigate pasta (uncooked)
1 tsp Olive Oil
Salt, to taste
Ingredients for White sauce:
1-1/2 tbsp Butter
1 tbsp All purpose flour
1-1/2 cups Milk
1/2 cup Mozarella cheese grated
1/4 cup Cheddar cheese , grated
1/2 teaspoon Black pepper powder
Italian seasoning, to taste
Garlic Powder (optional)
Red Chilli flakes, to taste
Salt, to taste
Other Ingredients to add:
3/4 cup Sweet corn
1 cup Broccoli, cut to florets
1 Red Bell pepper diced
1 Yellow Bell Pepper diced
5-6 Cherry tomatoes
6-8 Basil leaves fresh chopped
Olives black or green chopped
Feta cheese crumbled (optional)
1/2 tablespoon Butter
Red Chilli flakes , to taste
Salt , to taste
Cook Pipe Rigate pasta as per packet instructions and leave on one side.
In a saucepan melt butter on a low flame and add flour to it. Roast the flour well for about a minute.
Add 1/2 of the milk slowly, as you stir the flour continuously so that it blends well with the milk without forming lumps.
Now stir in the remaining milk and allow the sauce to boil and thicken. Season it with black pepper powder, salt, Italian herbs and chilly flakes.
Lastly add both grated cheese, mix well and cook for a further 2-3 minutes.
Next heat butter in another pan and add the boiled sweet corn kernels and other veggies and saute for 1-2 minutes. Season the veggies with salt and chilly flakes. Add the olives. Veggies give a nice crunch to the creamy pasta.
Add the sauteed vegetables to the white sauce and stir well. Lastly, add boiled pasta to vegetables and white sauce and stir so that the pasta coats well with the sauce.
Pour the pasta into a baking dish, sprinkle mozzarella cheese on top, and feta cheese if you like it, and cherry tomatoes halves.
Bake in preheated oven 180 degrees 15 - 20 minutes until edges are bubbling and the top is golden brown.
Serve warm garnished with fresh basil and a dash of black pepper.