Non-spicy Vegetarian Spaghetti

This is one of my husband's biggest favorites.  My mother-in-law learnt to make this during their stay in Jeddah.  I do not know who this recipe originally belongs to, in order to give them due credit.  But since my mother-in-law is the source I got the recipe from, I give my thanks to her.

Here is my modified version:

SPAGHETTI

Ingredients

*  16 oz spaghetti
*  1/3 cup raw/dry kidney beans (or 2 cups of cooked/canned beans and/or vegetables)

*  3 tbsp vegetable oil
*  1 big onion
*  4 cloves garlic
*  1 capsicum/bell pepper

(for the red sauce)
*  8 tomatoes
*  1/4 cup tomato sauce or ketchup
*  2 tsp sugar
*  1 tsp salt

(for the white sauce)
*  1 tbsp butter
*  1 tbsp all purpose flour
*  1 1/2 cups milk
*  1/2 tsp salt
*  1/2 tsp pepper

(for the topping)
*  12 oz grated mozzarella

Method

(to cook spaghetti)
Bring 4 quarts of water to a boil, add 1 1/2 salt and 1 tsp olive oil.
Add 16 oz spaghetti and let it boil for 9 minutes.
Rinse in cold water, drain and keep aside.

(to cook kidney beans)
Immerse 1/3 cup kidney beans in water and let it soak overnight.
Pressure cook with 1 cup of water for 10 minutes or 5 whistles.

(to make tomato sauce)
Boil 8 tomatoes immersed in water for 10 minutes.
Cool and puree tomatoes.
Add tomato puree back in water along with 1/4 cup tomato sauce (or ketchup), 1 tsp salt, 2 tsp sugar.
Boil and simmer for 15-20 minutes.

(to make pasta)
Heat 3 tbsp olive oil, add chopped onion and garlic cloves.  Saute until onion turns translucent.  Add chopped capsicum, cooked kidney beans and 1 tsp salt (or according to taste).  Saute for 5 minutes.  Add tomato sauce, cooked spaghetti and cook for 10 minutes or until sauce thickens.  Turn off stove.

(to make white sauce)
Melt 1 tbsp butter, add 1 tbsp all-purpose flour and mix for 2 minutes on low flame until raw smell of flour dissipates.  Do not let flour brown.
Gradually add 1 1/2 cups milk while stirring constantly until mixture becomes smooth.
Add 1/2 tsp salt and 1/2 tsp pepper.
Turn heat to medium, stir constantly, bring mixture to a slow boil and take it off the stove when sauce begins to thicken.

(to assemble)
In an oven safe oblong pan, spread out the pasta evenly.  With the back of a spoon, make holes here and there.  Pour the white sauce into these holes, the sides and all over the pasta.  Spread the mozzarella on top, covering the entire dish.  Garnish with ketchup.

Bake in the oven at 350 F for 15 minutes or until the cheese melts and begins to bubble.