Fusilli, broccoli and pumpkin bake

Recipes / Vegetarian

Feed the masses with this hearty vegetarian pasta bake which is full of cheesy goodness.

Recipe «Fusilli, broccoli and pumpkin bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 300g fusilli pasta, 40g butter, 2 tbsp plain flour, 2 cups hot milk, 2 tbsp tomato paste , 600g ricotta cheese, 1 cup grated parmesan, 1 egg , 1/4 tsp nutmeg, 125g broccoli florets, steamed, 150g chopped pumpkin, steamed, 1 cup grated mozzarella, 1/2 cup grated parmesan, extra.

Ingredients:

  • 300g fusilli pasta 
  • 40g butter 
  • 2 tbsp plain flour 
  • 2 cups hot milk 
  • 2 tbsp tomato paste 
  • 600g ricotta cheese 
  • 1 cup grated parmesan 
  • 1 egg 
  • 1/4 tsp nutmeg 
  • 125g broccoli florets, steamed 
  • 150g chopped pumpkin, steamed 
  • 1 cup grated mozzarella 
  • 1/2 cup grated parmesan, extra 

Instructions

  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.
  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.
  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.
  4. Finish with parmesan. Bake for 35-40 minutes or until golden.