Description
A versatile and creamy pasta bake made with a rich white sauce, customizable with various vegetables and halal proteins. Perfect for using up leftovers and feeding a crowd.
Ingredients
- 500 g pasta (penne, rigatoni, macaroni, spaghetti, or similar)
- 1 tablespoon salt (for boiling pasta)
- 4 tablespoons unsalted butter
- 2 garlic cloves, finely minced
- 5 tablespoons all-purpose flour
- 5 cups milk
- 2 teaspoons chicken or vegetable stock powder
- 3/4 cup finely grated parmesan cheese
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon dried thyme and 1 teaspoon dried parsley OR 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
- 8 cups total of vegetables and halal proteins (e.g., cooked chicken, beef, tuna, salmon, mushrooms, carrots, zucchini, peas, corn, spinach, broccoli, cauliflower, onions)
- 1 tablespoon olive oil (for cooking raw add-ins)
- Salt and black pepper to taste (for seasoning add-ins)
- 2 cups shredded cheese (mozzarella, cheddar, or blend)
Instructions
- Preheat the oven to 180°C (350°F).
- Bring a large pot of water to a boil, add salt, and cook the pasta 2 minutes less than package instructions. Drain and set aside.
- If using raw vegetables or proteins, heat olive oil and half of the butter in a large pot over medium-high heat. Add garlic and cook briefly, then add raw ingredients with a pinch of salt and pepper. Cook until done and remove from heat.
- Add remaining butter to the pot, let it melt, then stir in flour and cook for about 1 minute.
- Gradually pour in one-third of the milk while stirring to avoid lumps. Then add remaining milk, stock powder, parmesan, black pepper, and optional flavorings.
- Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- Add the cooked pasta and any no-cook add-ins to the sauce. Stir until evenly combined.
- Transfer the mixture to a large baking dish. Sprinkle shredded cheese on top.
- Bake for 25 minutes until bubbly and lightly golden on top.
- Let rest for a few minutes before serving.
Notes
- Use any pasta except very small types like orzo.
- Parmesan can be replaced with more shredded cheese.
- Vegetable-only versions work great for vegetarians.
- Can be assembled ahead and refrigerated before baking.
- Frozen vegetables are fine and often don’t require pre-cooking.
- To keep it creamy after reheating, the extra sauce helps retain moisture.
- Bake without cheese if preferred or replace with breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 460
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
