Créé avec l’IA
Spicy Corn and Onion White Sauce Pasta Bake
50 min 476 kcal par portion Moyen
Ingrédients
4 Portions
- rigatoni pasta320 g
- onion110 g
- corn kernels150 g
- diced tomatoes180 g
- unsalted butter28 g
- all-purpose flour16 g
- low-fat milk480 ml
- salt1 teaspoon
- black pepper1 teaspoon
- chili flakes1 teaspoon
- grated mozzarella cheese20 g
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 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
While the pasta cooks, finely chop the onion. In a large skillet over medium heat, melt the unsalted butter.
- 4
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
- 5
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
- 6
Gradually whisk in the low-fat milk, ensuring no lumps form. Cook, stirring, until the sauce thickens, about 4-5 minutes.
- 7
Add the salt, black pepper, and chili flakes to the sauce. Mix well.
- 8
Stir in the corn kernels and diced tomatoes. Cook for another 2-3 minutes until heated through.
- 9
Add the drained pasta to the sauce and mix until the pasta is well coated.
