Spinach, ricotta and broccoli pasta bake

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How to make Spinach, ricotta and broccoli pasta bake

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 1:05
  • Total Time : 1:35

Ingredients

  • 50g butter, chopped
  • 1/4 cup plain flour
  • 2 cups milk
  • 250g smooth ricotta
  • 1/2 cup grated mozzarella
  • 1/2 cup grated parmesan
  • 500g packet dried rigatoni pasta
  • 1 tablespoon extra virgin olive oil
  • 1 small head broccoli, trimmed, cut into small florets
  • 120g baby spinach
  • 2 green onions, chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons finely grated lemon rind
  • 2 tablespoons chopped fresh dill leaves, plus extra to serve
  • 2 tablespoons chopped fresh mint leaves, plus extra to serve
  • 1 egg
  • 1 teaspoon sea salt
  • 2 tablespoons panko breadcrumbs

Method

  • Step 1 Place butter, flour and milk in a saucepan over medium-high heat. Whisk constantly for 8 to 10 minutes or until mixture simmers and thickens. Remove from heat. Stir in ricotta, mozzarella and 1/3 cup parmesan. Set aside to cool for 15 minutes.
  • Step 2 Meanwhile, cook pasta following packet directions until just tender. Drain well.
  • Step 3 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan.
  • Step 4 Heat oil in large saucepan over medium-high heat. Add broccoli. Cook, stirring occasionally, for 2 minutes. Add spinach, onion and garlic. Cook, stirring, for 1 minute or until fragrant and spinach just wilts. Remove from heat. Add pasta, lemon rind, dill and mint.
  • Step 5 Whisk egg into milk mixture. Stir in salt. Season with pepper. Add ½ the milk mixture to pasta mixture. Mix well to coat. Spoon ½ the pasta into prepared pan, pressing firmly to compact. Dollop with ½ the remaining milk mixture. Top with remaining pasta, pressing to compact. Dollop top with remaining milk mixture and sprinkle with breadcrumbs. Sprinkle top with remaining parmesan.
  • Step 6 Bake for 40 minutes or until pasta is golden and set. Stand for 10 minutes. Remove from pan and transfer to a serving plate. Serve sprinkled with extra dill and mint.

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