Garlic & Capsicum Pasta with Creamy Bechamel

1.Preheat your oven to 180°C (350°F).

2.Cook the pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the minced garlic and sauté for another minute until fragrant.

5.Stir in the diced red and yellow capsicum, cooking until they soften, about 5-7 minutes.

6.Pour in the tomato puree and add the dried oregano. Season with salt and pepper. Let the mixture simmer for about 5 minutes to combine the flavors.

7.In a large mixing bowl, combine the cooked pasta with the capsicum and tomato mixture. Gently fold in the bechamel sauce until everything is well coated.

8.Transfer the pasta mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

9.Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

10.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.