Sonika's special creamy sauce pasta

Ingredients
1 cup whole wheat/ white pasta boiled and drained
2 tablespoon Olive oil (or any other oil of your choice but avoid oils like mustard which can leave a pungent smell)
1/4 cup red, yellow and green peppers
1/4 cup mushrooms
2-3 cloves of garlic washed and peeled
2 tomatoes washed and diced
2-3 spoons of tomato puree
Milk as required
Salt to taste
Oregano to taste
2-3 Cheese slices
1/2 cup mozzarella cheese to garnish

Method
Boil the pasta and rinse it in cold water in a colander and leave aside. In a wok heat the oil. Add garlic cloves and sautee until light brown. Add peppers and mushrooms and sautee for a minute. Do not sautee the mushrooms for a long time as it will release moisture hence making the sauce very watery. If you like the peppers cooked properly then add mushrooms when the sauce is about ready. Add the tomatoes and toss. When the tomatoes soften, add the tomato puree and cook for a minute. Add salt. Add milk as per requirement i.e. if you like the pasta to be creamy and saucy, add more milk and less if you want it to be dry yet tasty. Break the cheese slices in small pieces and add to the sauce. Add the pasta and let it simmer for a minute. For a creamier sauce you can add the cheese first along with milk to which you can add the sauted vegetables. For the finale, preheat the oven to 180C. Remove the pasta in an oven safe dish. Top the pasta with grated mozzarella cheese. Bake it for 7 to 10 minutes or till the mozzarella has melted. Serve hot.

PS: The pasta looks good in itself but if you would like it to be even more fancy, chop thin slices of tomatoes. Lightly roast it in Olive oil along with Oregano. Put the roasted slices on top of your baked pasta to make it even more lively. You can also top it with extra oregano. Also note that the bottled oregano and cheese has a lot of salt so you can add a little less salt in the sauce.