BAKED PASTA WITH HOME MADE TOMATO SAUCE AND EGGLESS MAYONNAISE

INGREDIENTS 

PENNE PASTA - 250 GM

REFINED FLOUR - 1 TBSN

MILK - 250 ML

ONION CHOPPED - 1 MEDIUM

GARLIC CLOVES - 4

OIL - 1 TBSN

HOMEMADE TOMATO, PUMPKIN AND BASIL SAUCE OR BASIL INDUCED TOMATO KETCHUP.

MOZZARELLA CHEESE - 100 GM

SALT TO TASTE

SUGAR - 1 TSPN / HONEY - 1 TBSN

MAYONNAISE (WITH CARROTS AND CUCUMBER)- 2 TBSN

PROCEDURE

1. COOK THE PASTA  AL DENTE  IN BOILING WATER WITH SALT AND LITTLE OIL. DO NO OVERCOOK, KEEP IT FIRM TO BITE. STRAIN WATER AND KEEP ASIDE TO COOL.

2. TAKE A NON-STICK PAN. PUT OIL, CHOPPED ONIONS AND GARLIC AND COOK A BIT.

3. ADD REFINED FLOUR AND COOK THE FLOUR FOR LITTLE BIT AND ADD MILK. MIX QUICKLY TO AVOID LUMPS. ADD SOME WATER IF MIXTURE BECOMES VERY THICK.

4. ADD HOMEMADE TOMATO SAUCE, BASIL LEAVES, OREGANO AND LITTLE BIT THYME. MIX WELL, ADD SALT, SUGAR / HONEY AND MAYONNAISE AND IN THE END ADD COOKED PASTA. MIX NICELY SO THAT SAUCE COVER AND ENTER INSIDE PASTA. 

5. NOW TAKE A  CERAMIC BOWL AND PUT THE WHOLE MIX INSIDE, TAP TO SETTLE THE MIXTURE EVENLY. ON THIS GRATE MOZZARELLA CHEESE AND PUT IN PREHEATED OVEN AT 160-180 TILL A LIGHT BROWN CRUST IS FORMED ON TOP. LET IT COME TO WARM TEMPERATURE AND SERVE.