1 packet Pasta (preferably flat strips)

Water to boil

Salt & black pepper to taste

1 cup Milk

¾ cup cream

6-7 finely chopped Mushrooms

½ finely chopped Onion

1 cup Grated Cheese (parmesan is the traditional choice, else any other cheese)

3 tsp. corn flour

2 tsp. chilly sauce 

Oil

Method:

In a large vessel put 5-6 glasses of water and when it is boiling, add the pasta to boil.  Boil till the pasta is cooked. Add little salt and oil while it is boiling. Do not over boil. Take out in a strainer and pour cold water over the pasta. When slightly cool, add some oil to it and toss lightly with hands so that the pasta strips are separated.

In a pan, add 2 tsp. oil and sauté the onions. Now add the mushrooms and cook for 2-3 minutes. Add the milk and when it is heated add the cream. Do not let the cream boil and add the corn flour dissolved in a little milk. Quickly stir the sauce so that consistency is smooth. Take off the gas and add the salt and black pepper. Add ¼ of the grated cheese and mix. Add the chilly sauce and mix lightly.

In a baking dish, spread a layer of the sauce at the bottom. Add a layer of the cheese and then a layer of pasta. Repeat this sequence once more. Then add another layer of sauce at the top and make the final covering with cheese.

Bake in oven at 250 deg. C for 20-25 minutes till the cheese has melted and the top is golden.

Serve hot decorated with tomato and capsicum rings on the top. Best served with toasted bread and vegetable soup.

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