Spinach Shankarpali

Ingredients
•Uncooked pasta – 1 cup
•Milk – 1 Cup
•Butter – 1 Tbsp
•Refined flour (Maida) – 1 Tbsp
•Grated cheese – 2 Tbsp
•Chopped red capsicum – 50 gm
•Chopped yellow capsicum – 50 gm
• Pepper powder – To Taste
•Spinach leaves – 200 gm
•Salt – To Taste 2
•Cinnamon powder – ½ Tsp
•Ginger paste – ½ Tsp
•Asafoetida – a Pinch
•Boiled spaghetti – 2 Cups
Preparation
For Pasta –
Boil 1 lire water, add salt and pasta and keep stirring. Allow it to cook, take care that it
does not get over cooked. Once cooked properly, strain the water and run cold water over
it.
For white sauce –
Melt the butter, add maida, and sauté it without browning it . Now add the milk and mix
well without forming lumps and cook on slow flame, till the sauce is properly thickened.
Add salt and pepper and mix well. Add the boiled pasta, chopped yellow and red capsicum
to this sauceand keep aside.
Spinach and Spaghetti –
Cook the spaghetti in a manner similar to pasta. Blanch the spinach leaves by adding little
salt to the water and make a paste out of this. Heat butter in a pan, add asafetida, spinach
paste, spaghetti, salt, and pepper, ginger and cinnamon powder. Cook for few minutes.
For serving –
In a baking dish add the layer of spinach leaves and spaghetti. Then put a layer of pasta
and white sauce. Repeat the earlier layer. Garnish with boiled yellow corn and grated
cheese. Bake this for 10 mins on 280 degrees.