Ingredients:

• For spaghetti layer:
• 300 g – spaghetti, cooked and cut into small pieces
• 2 tbsp – bread crumbs
• 1 tbsp – Butter
• 1 tbsp – Corn flour
• 1 cup – Milk
• 2 tbsp – grated cheese
• salt and pepper to taste
• For filling:
• 2 tbsp – Butter
• 100 g- chopped Onion
• 6 flakes – garlic, chopped
• 300 ml – Tomato puree
• 1 tbsp – Corn flour
• 100 g – corn, boiled
• 1 tsp – chilli powder
• Sugar to taste
• salt and pepper to taste
• For topping:
• 30 g – grated cheese
• 1 – capsicum, chopped

Method:

1. To prepare the spaghetti layer: Grease the pie dish and sprinkle breadcrumbs on it.
2. Put the butter in a casserole and microwave on high for one minute.
3. Add corn flour and stir well.
4. Microwave on high for one minute.
5. Add milk and mix well.
6. Microwave on high for three minutes, till sauce becomes thick.
7. Mix in the salt, pepper and cheese.
8. Add spaghetti and spread on the base and along the side of the prepared pie dish.
9. To prepare the filling:
10. Put the butter in casserole and microwave on high for one minute.
11. Add the onion and garlic.
12. Cover and microwave on high for two minutes to soften.
13. Add tomato puree, corn flour, salt, pepper, sugar, and chilli powder.
14. Partially cover and microwave on high for five minutes until bubbling.
15. Stir once in-between.
16. Mix in the boiled corn and microwave on high for one minute.
17. Pour into the pie dish.
18. Sprinkle grated cheese over and arrange capsicum pieces on top.
19. Cover and microwave on high for three minutes until very hot before serving.

Recipe courtesy of Rehana Khatri