Baked Pasta / Rotini
“Every food has its own holiday,today we are celebrating the National Noodle Day” said the news reporter on the ABC news this morning to help the Chicago marathon runners stay light & fit.The morning air was cold & crispy,seemed like I had the menu of the day planned via air signals, so here I was all set to try a new recipe , by baking Pasta/Rotini and joining in the merriment of it all.
Rotini is a type of helix- or corkscrew-shaped pasta, supposedly having its origins in Northern Italy,the tight twists help them hold the sauce better, here in the U.S it’s called “Scroodles”.
This baked Pasta dish’s secret lies in the modified béchamel sauce, used in the recipe, its pink instead of the traditional white sauce which the French make.Its makes a healthy and yummy lunch or dinner, so enjoy it with your loved ones.
