- Vegetables, any of your choice - 250 Grams (each)
- Mushrooms - 300 Grams
- Macaroni, packet - 1 Piece
- Cube of broth - 1 Piece (sauce)
- Flour - 2 Art. spoons (sauce)
- Vegetable oil - To taste (sauce)
- Garlic, seasonings, greens - To taste (sauce)
1. Boil the macaroni and throw in a colander. Cut the vegetables into strips or cubes. Fry the vegetables in vegetable oil. Mushrooms cut and fried. Pasta, mushrooms and vegetables mixed. Add salt and pepper to taste. 2. Put the whole mixture in the baking dish. 3. Preheat the vegetable oil and fry the flour on it for 2-3 minutes until the flour turns yellow. Boil 2-2.5 glasses of water. When the water boils, dilute the broth cube in it. Add the roasted flour to the broth and stir so that there are no lumps, and cook for a few minutes over low heat. This sauce is a lean version of the Béchamel sauce. Garlic chop through garlic squeezer. Chop the greens. Add garlic, greens and salt to the sauce to taste. 4. Heat the oven to 180 degrees. Sauce pour the pasta and put in the oven for 20 minutes. 5. The casserole is considered ready when the top is covered with a roasted toasted crust.
Servings: 6-7