Riccioli Vegetable Cheese Bake

I am not a pasta lover ... but this home made pasta has made me its fan and most of you who do like eating it would relish this. A bowl of hot pasta with an assortment of vegetables or with a nice sauce over it, or serve with salad is a comforting meal in itself. The best thing about pasta is the endless possibilities it has for vegetarian or non vegetarians.

I made this few days back with riccioli pasta, but it can be made with fusili or penne too. Here's the recipe for the Cheese riccioli Pasta with some veggies...

Ingredients

• 1/2 pack riccioli(fusili/penne) pasta
• 2tblsp of olive oil
• 2 carrots chopped
• 1 onion finely chopped
• 3-4 pods of garlic, finely chopped
• 1 C of sweetcorn
• 1 red pepper, deseeded and chopped
• 10-15 small broccoli florets
• 4 tomatoes, chopped
• salt and freshly ground pepper
• 2 tblsp of oregano
• a pinch of crushed red chillies
• 200 gms of cheddar cheese, grated
• 2 and 1/2 -3 glasses of vegetable stock
• 1/2 tsp cornflour
• Fresh Chopped Coriander

Method
1. Cook pasta according to packet instructions.

2. Pre heat the oven at 400F.

3. In the meantime, heat the oil in a pan and cook onion.

4. Cook until the onions are translucent.

5. Now add garlic, carrots, red pepper, broccoli florets and sweetcorn.

6. Cook further for 15 min on medium flame. Keep stirring.

7. Add tomatoes. Season with salt and pepper.

8. Add Oregano and cook for couple of more minutes.

9. Add vegetable stock and bring it to boil.

10. Cook on medium flame for 4-5 minutes.

11. Mix cornflour with a little water and add.

12. Add pasta and half of the cheese, mix well and cook for about 2-3 minutes.

13. Transfer to baking dish and spread remaining cheese on the top.

14. Place the dish in the centre of the pre heated oven and bake till the cheese melts and the top is slightly brown.

15. Garnish with Freshly Chopped Coriander.

Serve hot with Salad or Garlic Bread or As Is.