Oven Baked Veg Pasta

PREPARATION

1. In a pan, add 65 grams onions, 1 tablespoon garlic and fry until translucent.

2. Then, add 390 grams tomato puree and saute for 2 - 3 minutes.

3. Add, 1/4 teaspoon salt, 1 1/2 tablespoons olives, 1/4 teaspoon oregano, 1/4 teaspoon chilli flakes and mix well.

4. Add, 1/4 teaspoon baking soda and mix. Cover the lid and cook for 8 - 10 minutes.

5. In another pan, add 35 grams corn starch, 1/4 teaspoon nutmeg, 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix.

6. Add 500 milliliters milk and stir well.

7. Add 1 1/2 tablespoons butter and stir until all the butter are dissolved.

8. Boil 1 litre water in a deep pan, add 1 teaspoon oil, 1/4 teaspoon salt, 200 grams pasta and bring it to boil.

9. Take an oven dish, add in a layer of the bechamel sauce.

10. Now, add a layer of the pasta and level it down. Then, repeat the process, so add in another layer of the bechamel and another layer of pasta.

11. For the last layer, add mozzarella cheese.

12. Preheat the oven to 350°F/180°C. Bake for 15 minutes.

13. Serve.