Spicy Corn and Onion White Sauce Pasta Bake

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until just al dente, about 9-10 minutes. Drain and set aside.

3. 3

   While the pasta cooks, finely chop the onion. In a large skillet over medium heat, melt the unsalted butter.

4. 4

   Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

5. 5

   Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.

6. 6

   Gradually whisk in the low-fat milk, ensuring no lumps form. Cook, stirring, until the sauce thickens, about 4-5 minutes.

7. 7

   Add the salt, black pepper, and chili flakes to the sauce. Mix well.

8. 8

   Stir in the corn kernels and diced tomatoes. Cook for another 2-3 minutes until heated through.

9. 9

   Add the drained pasta to the sauce and mix until the pasta is well coated.

10. 10

    Transfer the pasta mixture to a baking dish. Sprinkle the grated mozzarella cheese evenly over the top.

11. 11

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.

12. 12

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your Spicy Corn and Onion White Sauce Pasta Bake!