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Vegetarian pasta bake
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Nutritious and delicious pasta bake bursting with flavor and healthy ingredients.
Ingredients:
  • 400g Cucina Matese Penne Rigate Italian Pasta
  • 36.40 gm olive oil
  • 2 leeks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh thyme leaves
  • 200g button mushrooms, thickly sliced
  • 380g broccoli, trimmed, cut into small florets
  • 400g butternut pumpkin, peeled, seeded,cut into 1.5cm pieces
  • 160g baby spinach leaves
  • 560ml (2 1/4 cups) low-fat milk
  • 35g (1/4 cup) cornflour
  • 240g (1 cup) fresh ricotta
  • 120g (1 1/2 cups) shredded light tasty cheese
Instructions:
  • Boil pasta in salted water until it's al dente. Drain and place in a large bowl.
  • In a large saucepan over medium heat, warm the oil. Sauté the leek, garlic, and thyme until soft, about 3-4 minutes. Turn the heat to high, add the mushroom, broccoli, and pumpkin. Cook until the vegetables are soft, about 5 minutes. Stir in the spinach and take the saucepan off the heat.
  • To prepare the cheese sauce, heat 500ml (2 cups) of milk in a saucepan over medium heat until nearly boiling. In a separate container, mix cornflour with the remaining milk. Pour into the hot milk and cook while stirring for 5 minutes until the mixture thickens. Add ricotta and 80g (1 cup) of cheese, stir until well combined. Season with salt and pepper to taste.
  • Mix the pumpkin mixture and sauce with the pasta. Place it in a 3L (12-cup) baking dish and top with the remaining cheese. Allow it to cool a bit before serving.
  • Preheat the oven to 200°C. Cover your dish with foil and bake for 40 minutes. Uncover and bake for an additional 15 minutes until golden brown.

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