pasta bake

This recipe takes about an hour from start of cooking to end but it's fairly straight forward and the result is an extremely filling meal. I eat so much it's a bit of a gut buster so don't go mad with your portions and eat it with salad to give it a healthier kick and a bit of crunch.

Serves 2 people or 1 dinner tonight and lunch tomorrow

What you will need:
saucepan
oven dish/roasting dish
fusilli pasta
1 small courgette - sliced
5 mushrooms - chopped in quarters
handful of frozen corn
2 cloves of garlic - chopped
tablespoon of plain flour
100ml of milk
4oz grated cheese (good handful)
Another 1oz for the topping
1 small onion - chopped/sliced
1oz (or 1 tablespoon butter if no scales)


Method

Oven pre-heated to 210 degrees centigrade

Fry the onion in the butter and throw in the mushroom and courgette on a medium heat. Fry for a few minutes then add the garlic and continue to fry until all soft.
Take off the heat and add the flour, sprinkle over.
Add the milk bit by bit and stir until the flour and milk are mixed and not lumpy. Try to get a good sauce. If you want it quite saucey add a bit more milk.
Throw in the corn now.
Put back on the heat and add the cheese, stirring until melted.
Simmer gently and keep stirring.

When the pasta is cooked, 10-15 minutes, drain and add to the mixture.
Put this into the oven dish and sprinkle with the ounce of cheese to cover. This will help to prevent it from going to hard on the top. You could also add breadcrumbs.

Cook for 45 minutes or until golden brown.

Serve with a crunchy salad and remember if you are sharing that salad will help it go further.

Enjoy