Method

• Blanched  the  penne pasta in salted water for 8-9 minutes or until al dente, drain, cool it down and keep it aside.
  
• Heat olive in pan sauté garlic and onion till translucent then add three pepper capsicum sauté for while (but don’t over cooked) 
  
• Add white sauce adjust seasoning now toss pasta in Béchamel sauce

• Place in deep plate spread the cheese over the pasta equally then baked in salamander or oven on slow temperature 
  
• Serve hot