Fusilli, Broccoli And Pumpkin Bake

By Christine Sheppard

Cooking Fusilli, broccoli and pumpkin bake step by step details? If you are looking cooking tips for Fusilli, broccoli and pumpkin bake you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

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

All you have to do is throw all your ingredients of Fusilli, Broccoli And Pumpkin Bake

  1. 300g fusilli pasta
  2. 40g butter
  3. 2 tablespoons plain flour
  4. 2 cups (500ml) hot milk
  5. 2 tablespoons tomato paste
  6. 600g ricotta cheese
  7. 1 cup (60g) grated parmesan
  8. 1 egg
  9. 1/4 teaspoon nutmeg
  10. 125g broccoli florets, steamed
  11. 150g chopped pumpkin, steamed
  12. 1 cup (105g) grated mozzarella
  13. 1/2 cup (30g) grated parmesan, extra

The instruction how to make Fusilli, Broccoli And Pumpkin Bake

  1. Preheat oven to 180u00b0C. 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.

Nutritions of Fusilli, Broccoli And Pumpkin Bake

fatContent: 568.581 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 31 grams protein

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