Spaghetti Corn Pie

Serves: four

Time required: 23 minutes



Ingredients:

For the spaghetti layer:

2 tablespoon breadcrumbs

1 tablespoon butter

1 tablespoon corn flour

¾ cup milk

Salt and pepper to taste

2 tablespoon grated cheese

300 gm spaghetti, cooked and cut into small pieces



For the filling:

2 tablespoon butter

100 gm chopped onion

6 flakes garlic, chopped

300 ml tomato puree

1 tablespoon corn flour

100 gm corn, boiled

Salt, pepper and sugar to taste

1 teaspoon chilli powder



For topping:

30 gm grated cheese

1 capsicum, chopped



Method:

To prepare the spaghetti layer:

Grease the pie dish and sprinkle breadcrumbs into it. Put the butter in a casserole and microwave on high for one minute. Add corn flour and stir well. Microwave on high for one minute. Add milk and mix well. Microwave on high for three minutes, till sauce becomes thick. Mix in the salt, pepper and cheese. Add spaghetti and spread on the base and along the side of the prepared pie dish.



To prepare the filling:

Put the butter in to casserole and microwave on high for one minute. Add the onion and garlic. Cover and microwave on high for two minutes to soften. Add tomato puree, corn flour, salt, pepper, sugar, and chilli powder. Partially cover and microwave on high for five minutes until bubbling. Stir once in-between. Mix in the boiled corn and microwave on high for one minute. Pour into the pie dish.



Sprinkle grated cheese over and arrange capsicum pieces on top. Cover and microwave on high for three minutes until very hot before serving.