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Fusilli, broccoli and pumpkin bake
Fusilli, broccoli and pumpkin bake
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Satisfy a crowd with this cheesy vegetarian pasta bake.
Ingredients:
  • 300g fusilli pasta
  • 40g butter
  • 40.00 ml plain flour
  • 500ml milk
  • 44.40 gm tomato paste
  • 600g ricotta cheese
  • 60g parmesan
  • 1 egg
  • 1/4 tsp nutmeg
  • 125g broccoli florets, steamed
  • 150g chopped pumpkin, steamed
  • 105g mozzarella
  • 30g parmesan
Instructions:
  • Preheat the oven to 180°C. Boil a large pan of water and cook the pasta as directed on the packet. Drain pasta and set aside.
  • In a saucepan over medium heat, melt butter until sizzling. Stir in flour for 30 seconds. Slowly whisk in half the milk until silky. Pour in the rest of the milk and simmer until creamy. Take off the heat, season to taste. Mix half of the sauce with pasta and tomato paste. In another bowl, blend ricotta, parmesan, egg and nutmeg. Season the mixture.
  • Spread half of the pasta evenly in a 10-cup ovenproof dish. Add half of the ricotta mixture, then vegetables, pressing down gently. Pour the remaining sauce over the vegetables. Sprinkle with mozzarella before layering the remaining pasta and ricotta on top.
  • Sprinkle with Parmesan, then bake until golden and crisp, about 35-40 minutes.

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