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Crunchy-topped pasta pots
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this irresistible pasta bake with a crispy topping, baked individually for the little ones to savor.
Ingredients:
  • 150g fusilli pasta
  • 1 small head broccoli, cut into florets
  • 2 slices day-old thick bread, crusts removed
  • 40.00 gm butter
  • 375.00 ml grated cheese
  • 250.00 ml frozen peas and corn
Instructions:
  • Preheat the oven to 190C (or 170C fan-forced). Boil pasta in a large saucepan as per packet instructions, adding broccoli for the final 2 minutes. Drain thoroughly. Tear bread and pulse with food in a processor until you have coarse crumbs. Keep crumbs aside.
  • In a large saucepan, melt butter and incorporate flour. Cook while stirring for 1 minute. Slowly add milk while stirring until smooth after each addition.
  • Once all the milk is incorporated, turn up the heat to medium-high and bring the mixture to a gentle boil, stirring continuously. Once it reaches a boil, lower the heat to low and simmer for 2 minutes. Mix in 1 cup of cheese until fully melted.
  • Toss pasta, broccoli, peas, and corn with cheese sauce. Divide the mixture into 4 large ramekins placed on a baking tray. Sprinkle with breadcrumbs and cheese mixture. Bake for about 15 minutes until golden brown.

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