For the pasta casserole, cook the pasta al dente.
Steam the corn and peas in salted water or alternatively use already cooked from the can or jar. Do not pour away the cooking water (or the liquid from the cans).
Preheat the oven to 225° Celsius. Make a light roux with flour and oil: To do this, heat the flour and oil in a hot saucepan, stirring the mixture constantly with a whisk. As soon as the flour turns slightly brown, remove from the heat.
Now add about 200 ml of vegetable cooking water and stir properly so that no lumps form. Add the milk and bring everything to the boil briefly.
If the sauce is not creamy enough or too thick, add more milk. Add some more flavor with soup.
Now mix in corn and peas and mix with the already cooked spaghetti and season with salt and pepper.
Grease an ovenproof casserole dish with butter. Pour in the pasta-vegetable mixture and place slices of mozzarella on top.
Bake the pasta casserole in the oven at 225° C for 15-20 minutes.
Preparation Tip:
Pasta casserole tastes great with a variety of vegetables!
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