Fusilli, broccoli and pumpkin bake

Whether you've always liked to prepare or else you've chosen up it like a spare time activity during quarantine, we'd see a guess that you simply are on the lookout for new recipes to try. After all, becoming creative from the kitchen can be a wonderful and satisfying way to devote time.

We have assembled most of the very most adored , highest ranked Fusilli, broccoli and pumpkin bake in our site. It is the best of the Very Best!

We have piled up the best recipes ever. They are our most loved, rated and commented 5 star recipes from our big local group, all in 1 location. The apps, mains, desserts and more are guaranteed delicious!

How to make Fusilli, broccoli and pumpkin bake

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 1:00
  • Total Time : 1:10

Ingredients

  • 300g fusilli pasta
  • 40g butter
  • 2 tablespoons plain flour
  • 2 cups (500ml) hot milk
  • 2 tablespoons tomato paste
  • 600g ricotta cheese
  • 1 cup (60g) grated parmesan
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 125g broccoli florets, steamed
  • 150g chopped pumpkin, steamed
  • 1 cup (105g) grated mozzarella
  • 1/2 cup (30g) grated parmesan, extra

Method

  • Step 1 Preheat oven to 180°C. Bring a large pan of water to the boil. Cook pasta according to packet instructions. Drain and set aside.
  • Step 2 Melt butter in a saucepan over medium heat. Add flour and stir for 30 seconds. Gradually stir in half the milk until smooth. Add remaining milk and cook until thickened. Remove from heat and season. Combine half the sauce with pasta and tomato paste. In a separate bowl, combine ricotta, parmesan, egg and nutmeg. Season.
  • Step 3 Place half the pasta into a 10 cup ovenproof dish. Layer with half of the ricotta mixture, then vegetables and press down firmly. Pour remaining sauce over. Sprinkle with mozzarella and then layer remaining pasta and ricotta over.
  • Step 4 Finish with parmesan. Bake for 35-40 minutes or until golden.

© Copyright 2020 Get Recipe Book - All Rights Reserved