Vegetable Florets Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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pasta bake with a difference. Ingredients:
300 g dried spiral pasta |
500 g vegetables, florets (broccoli and cauliflower) |
1 tablespoon oil |
2 red onions, sliced |
2 garlic cloves, crushed |
150 g sliced ham, diced |
2 1/2 cups milk |
1/2 cup kraft* cream cheese spread |
2 tablespoons flour |
2 eggs |
1/2 teaspoon paprika |
salt and pepper, to taste |
1/2 cup basil leaves, roughly chopped |
250 g cherry tomatoes, halved |
1 1/2 cups grated tasty cheese |
Directions:
1. Cook pasta according to pack directions; drain. Boil or steam broccoli and cauliflower until tender; drain.
2. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ham and sauté for 5 minutes. Whisk together the milk, cheese spread, flour, eggs, paprika and seasoning, add to the pan and heat 2-3 minutes until sauce thickens.
3. Gently combine sauce mixture, pasta, florets and basil in a greased 2 litre baking dish. Top with tomatoes and grated cheese and bake at 180°C for 10 minutes covered, then a further 15 minutes uncovered until golden.
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