Spinach-Ricotta Cheese Lasagna

We were just back from our first ever camping trip and wanted to cook something delicious but easy for our wedding anniversary.'E' had been been asking me to make 'Lasagna' for past few days..so I thought...it would be a perfect 'family favorite' dinner menu.....Spinach and Ricotta Lasagna followed by 'Dessert Shots'(store bought)

Ingredients:
2 Cups frozen spinach thawed in the microwave
1.5 cups mozzarella cheese
1.5 cups Ricotta cheese(whole milk)
1.5 cup Pasta sauce (store bought or make your own)
8-10 'Oven ready' Lasagna sheets
1/2 cup Parmesan cheese
1 Zucchini sliced into circles
2 eggs
1 Clove garlic minced finely
1/2 tsp Black ground pepper
1/2 tsp Italian seasoning
1/2 tsp Red chili powder/ Chili flakes
Salt

Method:
1) Pre heat the oven to 375 F
2) Mix together ricotta cheese, thawed spinach,eggs,garlic,pepper, Italian seasoning, salt, red chili powder, Parmesan cheese etc.

3) In a 9x9 oven safe dish, spread about 1/2 cup pasta sauce. Line 4 lasagna sheets length wise.
4) Spread generous amounts of Spinach-Ricotta mixture.Place the zucchini slices in single layer. Layer with lasagna sheets, pasta sauce, zucchini,spinach-ricotta, pasta sauce.
5) On the very top spread mozzarella cheese and some red chili flakes
6) Cover with aluminum foil.
7) Bake in the oven for 45 mins. Take out and let it rest for 10 mins before cutting.

8) Cut into squares and serve hot along withe extra Parmesan cheese sprinkled on top!

Dessert shots: They were super yummy with flavors like Tiramisu and strawberry shortcake and the perfect size for a dessert!

Vermicelli Frittata

I was going to make my usual favorite 'Mushroom-Olives-Cherry tomato Vermicelli with Garlic-olive oil and Parmesan cheese". But just as I was about to open the pack of Vermicelli....I noticed this 'Vermicelli Fritta' recipe on the box. Couldn't wait to try it out!
Frittata is a Italian Style stove top/ skillet omelet. Many variations in the ingredients are possible.I modified the recipe from the box to suit my taste.

Ingredients:
2 handful Vermicelli pasta boiled according to package direction and cooled
1 Cup Sliced Mushrooms and grape tomatoes
1/2 cup sliced olives
1/2 cup shredded cheese
1/2 cup Parmesan cheese
5 eggs
2tbsp olive oil
1tsp finely chopped garlic
1tsp red pepper flakes
1/2 tsp ground black pepper
salt

Method:
1) Heat the olive oil, add the garlic,pepper flakes,vegetables, salt and saute for 1-2 mins Let it cool
2) Beat the eggs and add black pepper and salt.
3) Preheat the oven to 375F
4) Spray a baking tray with cooking spray.Mix the boiled pasta, eggs,cheese and vegetables.Mix them together.

4) Pour the mixture into the baking tray.Bake for about 20 mins or until nicely set
5) Cut into wedges and serve hot

Linguine with Artichoke hearts,Red Bell Pepper,Mushrooms and Broccoli

Atleast once a week..we have a "Pasta" meal time! Everyone at home likes Pasta and then there are so many variations that you can play with..it's always fun!!
When I first came to USA....my culinary knowledge was limited.."M" taught me how to make "Pasta". It was like---In short--- Boil Pasta, Open Garden Combination "Ragu" bottled sauce, add frozen Mix Veg....tadah...All Done!! For few years I did make my Pasta the same way!! We have so many of those empty bottles hosting other ingredients in the pantry even now!
But now....with all the culinary exposure...I have learned many different sauces and a lot of variation in Pasta making and... We hardly buy the 'Pasta sauce' anymore!

Ingredients:
(Serves about 4-6)
1/2 pkg Linguine pasta
1/2 cup  Artichoke hearts( I used canned)
1/2 cup chopped Red bell pepper
1/2 cup sliced mushroom
1/2 cup broccoli florets
1/2 cup chopped tomatoes( I used canned)
3 garlic cloves minced
1/2tsp black ground pepper
1/2tsp dried basil
1tsp oregano
1/2 to 1tsp red pepper flakes (adjust spice level)
1/4 cup grated Parmesan cheese
2tsp lemon juice
salt
2tbsp olive oil
Parsley/ Cilantro for garnish

Method:
1) Boil the pasta as per package directions in salted water.
2) Heat 2 tbsp olive oil in the pan, saute the garlic and the veggies for few seconds.
3) Add the drained pasta, herbs, spices,salt, lemon juice and toss.
4) Just before serving, add the Parmesan cheese and toss.

 Serve hot along with a warm bowl of soup/ salad or a crunchy Garlic toast!

Spooky Halloween Pasta! Spaghetti with Worms (Zucchini strips) and Worm eggs(Peas)

Looking for a cool Halloween pasta idea??? Here is one!! A vegetarian Spooky Halloween Pasta...Spaghetti with Worms (Zucchini strips) and Worm eggs(peas)!!!! Sure to scare the scariest of the scariest:))
So this year for Halloween, we are going to have 2 devils ( both E and M as devils), Little 'A' as fairy and me the black cat!! Can't wait for the Halloween party!!

Here is how I made the Spooky pasta:

Ingredients:(Serves 6-8)
1 Pkg Thin Spaghetti
2 Zucchinis cut into thin length wise strips
1/2 cup green peas
2tbsp olive oil
1tsp minced garlic
2tsp butter
1tsp flour
1/2tsp black ground pepper
1/2tsp basil
1/2tsp red chili flakes/  red chili powder
1/2tsp Italian seasoning
4tsp lemon juice
salt
Parmesan cheese for garnish

Method:

1) Cut Zucchini length wise into thin strips.
2) Boil pasta as per packet directions in salted water
3) Heat olive and butter in nonstick pan. Add crushed garlic and flour. Let it cook for few seconds. Do not let it brown.Add the zucchini strips and toss gently
4) Add the seasonings,peas and toss the pasta in.
5) Squeeze the lemon juice and take off the flame
6) Garnish with grated Parmesan cheese.

Veggie Fettuccine in Lemon-Butter-Garlic sauce

Weekend went by like a breeze. "M' had taken 2 days off and we visited St.Louis along with some friends.'E' and 'A' had great fun taking a tram on the St.Louis Gateway Arch. 'E' even drew a picture of us under the Arch!! Isn't it cute:))

For dinner we had stopped at Olive Garden. I had ordered the Chicken Scampi Pasta. I loved how such a 'light' sauce can be so flavorful and had decided to give it a try as soon as I come home.

So here goes my version of a similar sauce---

 Ingredients:
1 Pkg Fettuccine Pasta
1 cup broccoli florets
1/2 cup red bell pepper cut into squares
1/2 cup green peas
1/2 cup whole milk(optional)

Sauce:
4tsp butter
4tsp olive oil
2tsp Lemon juice
1tsp crushed garlic
1/2tsp red pepper flakes
1tsp Italian seasoning(basil, oregano. thyme etc)
1/2tsp black ground pepper
salt

Method:
1) Boil the pasta in salted water as directed on the package.Drain and keep aside
2) Heat the olive oil and butter in a large pan.Add the garlic and the veggies and saute for 1-2 mins. The veggies should remain crisp.Add the remaining seasoning to the butter and toss the pasta in.Add the milk and toss again till well heated.
3) Squeeze lemon juice on the pasta and toss.Serve Hot!!

"Everyday Cooking"- Pasta Salad with Italian dressing

I love 'colorful' food. It instantly pleases your eyes...and makes your mouth water.As they rightly say...'First, You feast with your eyes'. And more the color on your plate...more Nutritious it is going to be!! Remember your grandma telling....you should have 1 green+1 yellow vegetable + Protein+ Carbohydrate+ salad on your plate! This salad is almost like eating it all in one plate!

This pasta salad here has variety of colors from the vegetables and the various textures make it more interesting...the juicy tomatoes, the soft cubed cheese, the crunchy sweet red onion, fresh green broccoli all contribute to the yumminess of the salad!

Ingredients:
(I used 2 pastas here...you can use one which you like)
2 cups 'al dente' Cooked Penne Pasta
1 Cup 'al dente' cooked Farfalle pasta
3/4 to 1 cup 'Zesty Italian Dressing
1/3 cup Grated Parmesan
1/2 cup Broccoli florets
1/2 cup sliced Red onion
1/2 cup Cubed Cheese (I used Pepper Jack Cheese)
8-10 Cherry tomatoes cut into two pieces
10-12 Fresh Basil leaves
1/2tsp Black ground pepper
1/4 tsp red pepper flakes
1/4tsp dried oregano
5tsp olive oil
salt


Method:
1) Cook the pasta as per packet directions in salted water. Drain well and let it cool. Drizzle 2 tsp olive oil and some black pepper.Keep aside
2) Saute broccoli in 1tsp olive oil till slightly cooked but still crunchy.
3) Mix the Pasta,broccoli, Italian dressing, onion, cheeses and everything from the ingredient list
4) Make ahead of time.Let it marinate at least for 2-4 hours before serving.Marinate in the refrigerator.
Before serving, microwave for 20-30 seconds, just to bring it to Room temperature
This salad is served at room temperature or cold.

"Everyday Cooking"- Thin Spaghetti with Mushrooms and Cherry tomatoes

I am back from one of the most amazing vacations ever! Cancun, Mexico was such a beautiful place ...very scenic with it's white sandy beaches, the pristine Caribbean ocean,small islands, the sweet polite people, Spanish language...just loved it!
During the vacation to Mexico...got to try some new finger licking delicious food....Mahi-Mahi and Grouper, the authentic fajitas ,crepe burritos, tomatillo salas..yummm yummmm yummmm.

Now that I am back, I am back in my kitchen....and here's what we had for dinner last night.....
This was a pretty easy to make pasta, no sauces involved....and you can substitute with any other veggies that you like! But this combination worked well and the cherry tomatoes made the dish 'pop' with color!

Ingredients:
4 fist fulls thin Spaghetti or Angel Hair pasta
1 cup sliced button mushrooms
8-10 cherry tomatoes
1tsp finely chopped garlic
1/2 cup grated Parmesan Romano cheese
2 tbsp Extra virgin olive oil ( EVOO...as said by Rachael Ray!)
1/2tsp Italian seasoning
1/2 tsp dried basil. fresh basil
1/4tsp Black ground pepper
1/2tsp Red Pepper flakes
1tbsp chopped cilantro/Parsley
salt

Method:
1) Boil the spaghetti with ample amounts of water and salt as directed on the packet.Drain well.
2) Heat 2 tbsp olive oil, add the garlic, mushrooms.Saute till the mushrooms cook a little.Add the tomatoes
and saute gently.Do not over cook, otherwise the tomatoes will be mushy.

3) Add the seasonings,spices, salt and the drained spaghetti.Toss gently.
4) Add the Parmesan cheese, cilantro/parsley and toss.

5) Serve hot along with Soup/ garlic bread/salad. Drizzle extra olive oil or Parmesan cheese if you like!

"Everyday Cooking"- Vegetable Lo mein

After coming to US, I became a big fan of Food Network.After coming back from work in the evening my favorite show was '30 minute meals' by Rachael Ray. She 'put together' an entire meal in 30 minutes! Now,that is what a 'tired' girl wants after a long day at work...a quick, easy, fast cooked hot meal!!
Rachael uses 'Spaghetti' as Noodles for many of Thai and Chinese dishes. I liked the idea.No need to run to 'chinese' store to hunt 'Hakka' noodles and more important ......pastas are less sticky...so the Noodles come out perfect and non sticky..everytime!

Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. 

Ingredients:
4 'fistfull' of 'Thin Spaghetti' Pasta
1tsp ginger-garlic paste
1/2cup Sliced Green pepper+ Red Pepper
1/2cup sliced Carrots
1/4 cup sliced mushrooms
1/4 cup chopped Green onions
1/4cup corn kernels
2tbsp Soy sauce
3tsp Maggie hot and sweet sauce
1/2tsp Sambal Olek(Red chili+garlic paste) optional
or
red pepper flakes
1/2tsp Black ground pepper
1tsp Roasted Sesame seeds
Oil
Salt

Method:
1) Boil the noodles in ample water with salt. Cook till 'just' done.Do not overcook the pasta...it will get sticky.Stir occasionally.Follow the directions on the packet for how long to boil it(usually 8-10 mins)
2) Drain the pasta well and spread on flat dish. With oiled hand spread the pasta.
3) Meanwhile, in 3-4 tsp oil, fry the veggies on 'high' heat. We want to cook the veggies and still keep them crisp.Cook on high flame for only 2-3 mins.Do not over fry/ cook to make the veggies 'limp' and loose color.The veggies should be crisp and maintain good color.
4) Add the ginger -garlic paste and stir.
5) Add the noodles, sauces, black pepper, salt to taste (soy sauce is salty, so go easy on salt)
6) Garnish with chopped green onions and roasted sesame seeds.
7) Serve hot!!

"Everyday Cooking"- Spaghetti with Mushrooms

Looking for something simple for dinner??? Oh ....I get lazy many times and want to cook something quick  n' easy. If 'M' has to cook something quick and easy.... many a times its either 'Upma' or 'Rice+daal" or "Daal and bread" and the easiest of all....call ***-***-PAPA ie order pizza from Papa Johns!!! How easy is that! Hahah! Apart from the joke....I really appreciate him taking over the kitchen and putting together a nice simple meal for us! The 'thought' counts....
 Last week we had pizza for dinner....so yesterday night when the BIG question came..'What to make for Dinner???' I quickly decided to make this 'Spaghetti with Mushrooms'.
Ingredients:
2 handfull thin spaghetti
1 cup sliced mushrooms
1/2cup crushed tomatoes
1tsp crushed garlic
1/2tsp Italian seasoning
1/2tsp fresh/dried Basil
1/4tsp black pepper
1/4tsp red pepper flakes
1/4 cup Parmesan+ Romano cheese grated
1/2tsp sugar
salt
olive oil
Cilantro/Parsley for garnishing

Method:

1) Cook the spaghetti in salted water till 'al dente'

2) Heat 2tsp olive oil, add crushed garlic.Fry for few seconds and add the sliced mushrooms.Fry till slightly browned.

3) Add the tomatoes, spices, salt, pepper  and sugar.Cook for 3-4 mins.

4) Drain the spaghetti well and all to the pan with tomato+ mushroom sauce.

5) Top with parmesan-romano cheese, red pepper flakes and parsley.And extra drizzle of olive oil if you like!
6) Serve hot !

Enjoy with hot Italian vegetable soup or a crunchy appetizer like Bruschetta.

"Fusion Cuisine"- Chinese Vegetable Pasta

"Fusion Cooking/Cuisine" is created sometimes....for 'innovation' and sometimes just for 'convenience'.
The examples of "Convenience Fusion Cooking" will be -using Wonton wrappers/Pie crust to make Samosas, using Ricotta cheese to make Pedhas, using Spaghetti to make Chinese Noodles etc etc....
We learn to create and work with whatever ingredients we have...and make something that we have either never eaten before or make something we always make but with just.... new ingredients.
One of my friends, who is actually not very much into 'cooking' makes this "Poha Pasta"! What he does is....he makes the recipe for the Poha with onions, mustard,cumin,turmeric etc..but adds cooked pasta instead of Poha!And it tastes good! Another recipe I read was about using 'macaroni' in daal to make the typical Maharashtrian 'Varan Phala".How innovative is that!
So....this weekend was 'Childrens Day"...November 14.There was a party for this occasion and we all were supposed to bring in something for lunch.I was wondering what to make...what kids will like...etc etc.
I was planning to make Chinese fried rice (because kids usually like the 'mild flavors" and colorfull veggies in this rice), but got to know that 3 other people were making some kind of rice as well. Then I thought,why not make Chinese Pasta???  Kids love pasta......and it will have all the flavors/sauces/ingredients of Chinese fried rice and the same colorfull veggies! Also, at social occasions eating in paper plates,with plastic spoons, holding the plate in one hand and eating.....it becomes hard to tackle foods like Noodles or Saucy curries/ Gravies etc. Short cut pastas( like Rotini/Fusili,Penne etc) done relatively 'unsaucy'....work, in my opinion, best.Everyone(including kids) can enjoy eating those with a fork without much hassle. Here is the recipe for my "Chinese Pasta" .I did exactly everything as I would do for 'Vegetable Fried Rice"....but added Pasta instead of rice.That was it ....the marriage of Italy and China for 'my convenience'!
Ingredients:
3 cups Short Cut Pasta of your Choice(I like Rotini because of its shape)
1/4cup Onion cut into bite size pieces
1/4cup Green Pepper
1/4cup Red Bell Pepper
1/4cup Carrots
1/4cup Broccoli
1tbsp Corn kernels
1tbsp Green peas
1tbsp Green onion leaves/spring onions for garnish
1/2tsp Ginger garlic paste
1/2tsp Soy sauce
1/2tsp Hot and sweet sauce
1/4tsp ground chili paste
1/4tsp black pepper
1/4tsp sugar
2tsbsp Roasted Cashews
salt
oil

Method:
1) Boil pasta in salted water till cooked (about 10 mins).Drain and keep aside.
2) In a Wok or big pan, heat some oil, add the ginger garlic paste and all the veggies.Saute for 2 mins on high flame.This will help in keeping the veggies 'crisp' and not soggy.
3) Add the cooked pasta,all the sauces,spices and mix.
4) Turn off the flame and garnish with spring onions and roasted cashews.
5) Enjoy the Chinese Flavored pasta warm or at room temp!

"Everyday Cooking"- Pasta al forno in bianco

Baked Pasta in White Sauce-Spinach Alfredo pasta with tomatoes

Two Spinach Dishes in a row? Yes....you guessed it right....I had quite a lot of Spinach in the refrigerator that needed to be used up! So, day before yesterday I made the Spinach Wheat dosa and yesterday this pasta.

Pasta is often considered as 'comfort' food for many people.And to tell you the truth....it is becoming so... to me as well. Especially, creamy hot pasta.....right out of the oven..with cheese bubbling all over it..nice golden crust...ohhh my..what can be more comforting???It's almost as comforting as 'Varan Bhat' (Maharashtrian yellow daal and rice)..except for few extra calories!!

It was not the case earlier though when I first came to USA.It took a while for me to 'develop' a taste for 'white sauce' based pasta.It was too cheesy and bland for my taste.But when I started to make it myself....it was much better.I could alter the ingredients as I wanted..change it to suite our taste. One more reason to like this pasta was that ....we got 'addicted' to Papa Johns 'Spinach Alfredo Pizza' sometimes with chicken and tomatoes..sometimes just plain. This Pasta comes close to those pizza toppings and has become one of our family favorites. I have shared this pasta with some friends and they instantly became fans too!

Ingredients:
1 lb Pasta -
(Any kind like Ziti, Penne etc. I personally like Rotini because it can hold more sauce in it's ridges)
Shredded cheese-
(Either Italian blend of Parmesan, mozzarella, asiago. Or Just Mozzarella or pepper jack -1 block or 1 medium size bag
Whole milk (about 2 -3 cups) -little more may be needed
Spinach finely cut (2 cups)
Garlic 3-4 cloves
Black pepper (1/4th tsp)
Nutmeg (2 pinches)
Salt
Butter (2tsp)
Flour (2tsp)
Chili powder
Ketchup (2tsp)
Tomato slices (10-12)
Red chili flakes
Italian seasoning (rosemary, thyme, oregano, basil) -1/4th tsp

Method:
1) Cook the pasta in boiling water+salt, till al dente. Drain and keep aside.
2) To make sauce- Melt butter in a pan. Add finely crushed garlic, and flour. Fry for a minute or two.
3) Add spinach, fry for couple mins. Then add the milk. Keep stirring till the mixture comes to a boil and thickens like a paste. Add salt, Italian seasoning, black pepper, nutmeg, chili powder to suit your taste. Add the ketchup and stir.
4) To the above sauce, add the cooked pasta, 1/2 of the shredded cheese. Stir well. If the pasta looks dry, add more milk to the sauce. The pasta should have enough sauce.
5) Preheat the oven to 375 F. Transfer the pasta to the buttered baking tray. Sprinkle with 1/4th cup of milk. Put the round tomato slices on top of the pasta. Layer with the remaining cheese. Sprinkle red chili flakes and black pepper on top. Cover with aluminum foil. Bake for about 20 mins till cheese melts.
6) Remove the foil. Transfer to the broiler (heat should be from the top) till the cheese browns up a little bit (will take only about 2-4 mins), so that it forms nice crust on top.
7) Remove, serve hot
8) Enjoy!

Tip: You can also add chicken pieces to the pasta to make ‘Chicken Alfredo’ like pasta

"Around the World in 30 Weekends"-Weekend 2=Italy

Dish Name: Spaghetti with Zucchini strands


Amongst the cuisines which I have tasted and liked after coming to USA,I would rate 'Italian' amongst the top.Over the years,I have developed taste for Italian food and also gotten comfortable cooking it myself. First thing which comes to your mind when you hear Italian food is Pizza and Pasta.For my 'Around the world series' I decided to make Spaghetti with Zucchini strands.Spaghetti is a long, thin, cylindrical pasta of Italian origin. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.
I had read this recipe by Chef Michael Chiarello(From Food Network) in Readers digest.It's pretty simple,attractive and very 'apt' for taking me on a 'Virtual Culinary tour' to Italy!

I had the spaghetti in the pantry, a Zucchini squash from 'E's school garden and fresh basil from my own garden.So with all the ingredients on hand....I was set to make the pasta.....the Michael Chiarello way...
Ingredients:
3/4 lb. dried spaghettini (I used 1& 1/2 fist full)
3/4 lb. zucchini (I used 1 whole zucchini)
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tbs. minced garlic
1/2 tsp. red pepper flakes
3 tbs. coarsely chopped fresh basil
2 tbs. finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tbs. freshly grated Parmesan cheese
Method:
1. Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2. While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper.
3. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
4. Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Turn on exhaust fan, and add red pepper flakes. Quickly add basil and parsley; mix well. Remove from heat.
5. When pasta is done, drain, reserving about 1/2 cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining 1/4 cup oil, garlic mixture, and 1/2 cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tbs. cheese and serve at once.

My variations:
I took a 'general' idea from Michael Chiarello's recipe and modified it a little bit to suite our taste.
1) Cut the Zucchini strands length wise little thicker than julienne, otherwise they get too flimsy in the sauce.
2)Used 2tbsp 'Crushed tomatoes' in the sauce to make garlic-tomato sauce
3)Used only 1tbsp olive oil instead of 1/2 cup
4)Added 1/2tsp 'Italian seasoning' to the sauce
5)Used about 1tbsp Parmesan cheese in the sauce and some more to sprinkle on top while serving.
5)Added a 1/4tsp Ajwain/owa seeds.

About the picture:
The yellow flower in the picture is a squash flower.It is supposed to be edible ,but never tried it myself.The green leaves are fresh basil from our garden.

'Everyday cooking'- Ziti Pasta bake with broccoli and tomatoes

Ziti Pasta Bake with Broccoli and Tomatoes

Opened the refrigerator this morning,only to realize...'time to go grocery shopping'! With the very few things left in the fridge,'what to cook' for lunch becomes more prominent.Found a head of broccoli and 4-5 large jumbo sized tomatoes(which we bought @ the Tomato festival on this weekend).Always have some kind of Pasta on hand( coz... well ..easy to cook and both 'E' and 'M' seem to like it).And then..put together this pasta bake.Usually I like Spinach in white alfredo sauce,but didn't have any..so well...used up the broccoli head.'E' asked me to take out all the broccoli when I was feeding him..but ate the pasta and the tomatoes.

Ingredients:

2 cups uncooked Ziti Pasta

1/2 cup brocoli cut into bite size pieces

2 tomatoes cut into round slices

1 cup milk

2tsp corn flour

2 cloves garlic crushed

2 pinches of owa/ajwain seeds(taste similar to Oregano)

4tsp Ketchup/marinara sauce

Black pepper,salt,red pepper flakes,italian seasoning to taste

1tsp butter

1/2 cup shredded mozarella

1/4 cup pepper jack cheese

Method:

1) Boil the pasta till cooked (8-10 mins),drain well.

2) Heat 1tsp butter,added crushed garlic,corn flour.Saute for minute.Add broccoli and saute again for 1-2 minutes on low flame.

3) Add milk slowly,and cook the sauce till thick.Add salt,black pepper,italian seasoning,red pepper flakes,ketchup 1/4 cup of shredded mozarella etc.

4) Add the cooked pasta and mix.

5) Pre-heat the oven to 375.

6) Put the pasta in oven safe dish,sprinkle with ajwain seeds.Place the sliced tomatoes on top.Cover the tomatoes with shredded cheese.

7) Cover with aluminum foil and bake for about 15 mins till the cheese melts.

8) Broil for 2-3 mins till the cheese turns golden brown.

9) Garnish with cilantro/parseley leaves

10) Enjoy hot.