Ingredients
500g Nobo penne pasta
3 cups chopped- up mixed vegetables (zucchini, carrots, green peas, and green bell peppers)
2 tbsp olive oil
1/2 tsp salt
2 cups shredded mozzarella
Béchamel Sauce
2 tbsp butter
¼ tsp white pepper
2 cloves garlic
1 tbsp Makhsous flour
1 litre Capo Whipping Cream
½ tsp salt/ to taste
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously to prevent it from sticking together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- Sauté the chopped vegetables in a bit of olive oil until golden.
- To make the béchamel sauce, melt the butter in a different pot and add the flour. Stir continuously until thick. On low heat, add Capo Whipping Cream and keep stirring until you get the consistency you want. Add the salt, white pepper, and garlic.
- In a baking dish, add half of the pasta, top with the vegetables, pour the béchamel sauce over the vegetables, sprinkle some mozzarella, and repeat with the rest of the ingredients.
- Top everything with mozzarella and bake for 11 minutes at 180 °C or until golden brown.
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