Veggie Spaghetti Casserole

This is one of my favourite baked casserole dishes and though it does require time and hard work, you will find that it is worthwile in the end. The vegetables are interchangeable with any of your other favourite veggies; the corn, for example, can safely be opted out; and you can also add a tin of baked beans, if you need more protein :)

Ingredients:

2 cups mixed vegetables (corn, carrots, french beans, green peas, mushrooms, etc)

2 cups spaghetti

1 kg ripe red tomatoes

1 onion / shallot

1 green bell pepper (capsicum)

1/2 cup cubed cottage cheese (optional)

ground red chili (chilli powder)

2 cups white sauce (see below for instruction)

fresh cream

grated cheese

Directions:

Wash the tomatoes and roughly cut into quarters. Cook without adding any water in a saucepan, stirring occasionally (should take around 30 mins). In the meantime, you can put the spaghetti to boil; and then chop all the 'mixed' vegees into small pieces and boil in a separate pan.

When the tomatoes are cooked, cool and blend them in a liquidiser, and strain in a sieve. You should get a thick soup. Put it back into the saucepan, add some chilli powder, salt and sugar - all according to your required taste, and simmer the soup for 10-15 minutes. When done, add 2-3 tablespoons of fresh cream, mix well and keep aside. (well, if you are on a diet, better leave out the cream).

Now chop the onion and the green pepper. Heat some cooking oil in a pan, add the chopped onion, saute for 2 minutes and then add the chopped pepper. Stir fry for another 2 mins and then add the boiled vegees and cottage cheese (optional). Mix well and add the boiled spaghetti, chilli powder, salt. Cook for about 2 more mins, letting the flavours blend.

Now add the prepared tomato sauce to this vegee-spaghetti mix. Pour this mixture into a greased casserole or baking tin. Pour the thick seasoned white sauce on top and sprinkle grated cheese generously. Place the dish into a hot oven at 240 degrees C or 450 F and bake for 20 mins or till the cheese has melted and lightly browned.

For the white sauce,

2 tablespoon butter

2 tablespoon white flour

2 cups milk

Melt butter, add flour and stir continuously for 2 minutes without browning. Add warmed milk and immediately stir to prevent lumps from forming. Stir thoughout till you feel the sauce thickening. Lower the heat when it starts boiling, add salt, pepper, and simmer for 2 mins. (If there are still little lumps, don't get disheartened - you can use a colander to strain and then mash the lumps into the sauce.)