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Spinach, ricotta and broccoli pasta bake
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Cheesy pasta bake packed with nutritious greens!
Ingredients:
  • 50g butter, chopped
  • 62.50 ml plain flour
  • 515.00 gm milk
  • 250g smooth ricotta
  • 125.00 ml grated parmesan
  • 500g packet dried rigatoni pasta
  • 18.20 gm extra virgin olive oil
  • 1 small head broccoli, trimmed, cut into small florets
  • 120g baby spinach
  • 2 green onions, chopped
  • 3 tsp finely grated lemon rind
  • 40.00 ml chopped fresh dill leaves, plus extra to serve
  • 40.00 ml chopped fresh mint leaves, plus extra to serve
  • 2.40 gm sea salt
  • 40.00 ml panko breadcrumbs
Instructions:
  • In a saucepan over medium-high heat, combine butter, flour, and milk. Continuously whisk for 8 to 10 minutes until the mixture simmers and thickens. Take off the heat and gently fold in ricotta, mozzarella, and 1/3 cup parmesan. Allow it to cool for 15 minutes before using.
  • Cook the pasta until al dente according to the package instructions, then drain thoroughly.
  • Preheat your oven to 180C (160C fan-forced) and grease a 6cm deep, 22cm round springform pan.
  • In a large saucepan over medium-high heat, heat oil. Add broccoli and cook for 2 minutes, stirring occasionally. Add spinach, onion, and garlic. Cook for 1 minute until fragrant and spinach wilts slightly. Remove from heat and stir in pasta, lemon rind, dill, and mint.
  • Combine the whisked egg with the milk mixture, then stir in salt and season with pepper. Add half of the milk mixture to the pasta mixture and mix thoroughly to coat. Spoon half of the pasta into the prepared pan, pressing firmly to compact. Dollop half of the remaining milk mixture on top. Add the remaining pasta, pressing it down, then dollop the rest of the milk mixture on top. Sprinkle with breadcrumbs and finish with the remaining parmesan on top.
  • Bake for 40 minutes until pasta is golden and set. Let it stand for 10 minutes, then transfer to a serving plate. Sprinkle with extra dill and mint before serving.

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