Baked schiaffoni stuffed with herbed vegetables

Ingredients

• 1/2 packet Schiaffoni pasta shells cooked 1-2 minutes less than the package directions
• 2 cups grated cauliflower
• 1 cup grated carrot
• 1/2 cup red, yellow & green pepper chopped finely
• 4-5 cloves garlice
• 1/3 cup onion chopped fine
• olive oil
• 1/2 tsp pepper
• 1 tsp dried tarragon
• 1/2 tsp chilli flakes
• 1/4 tsp dried parsley
• 1/2 tsp dried chives
• salt to taste
• a pinch of sugar
• 3 cups Tomato basil sauce
• 3 cups white sauce
• 3/4 cup grated cheese

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Preparation

• Heat a small frying pan with 2-3 tbsp olive oil.
• Add the garlic and saute for a minute. Add the onion and cook till translucent.
• Add the vegetables, salt, pepper, chilli flakes, sugar and stir fry them for a minute or two.
• Stir in the remaining herbs and allow it to cook covered on a slow fire for 3-4 minutes. Keep stirring the mix to ensure that it becomes completely dry. Allow it to cool.
• Stuff the filling in the schiaffoni shells and keep aside.
• Prepare a square glass baking dish by applying some olive oil to the base of the dish. Layer the dish with some tomato basil sauce. Place the schiaffoni in a straight line in the baking dish.
• Spoon some more tomato sauce on it. Cover the pasta with white sauce so that neither the pasta nor the tomato sauce is visible. Top it with some grated cheese.
• Bake in the oven in the middle rack at 180C for about 30 minutes or until the cheese has browned.