Chicken and Vegetable Pasta Bake

Ingredients (serves 8)

• 1 tbs olive oil
• 1 brown onion, coarsely chopped
• 2 carrots, peeled, finely chopped
• 2 celery sticks, ends trimmed, coarsely chopped
• 2 corncobs, husks and silk removed, kernels removed
• 2 zucchini, trimmed, coarsely chopped
• 1 garlic clove, crushed
• 300g dried risoni pasta
• 1 large Woolworths Country-Style Roast Chicken, skin and bones removed, meat shredded
• 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
• 80g (1 cup) coarsely grated cheddar

• Bechamel sauce

• 60g butter, coarsely chopped
• 50g (1/3 cup) plain flour
• 750ml (3 cups) milk, warmed
• 70g (2/3 cup) coarsely grated cheddar

Method

1. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, celery, corn kernels, zucchini and garlic and cook, stirring often, for 10 minutes or until the vegetables are soft. Transfer to a large heatproof bowl.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain.
3. To make the bechamel sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until well combined. Place over medium heat and cook, stirring constantly, until the sauce thickens. Simmer, stirring, for 2 minutes. Remove from heat and stir in the cheddar.
4. Preheat oven to 190°C. Add the pasta, bechamel sauce and chicken to the zucchini mixture and stir until well combined. Season with salt and pepper. Spoon the pasta mixture into a 3L (12-cup) capacity ovenproof dish.
5. Combine the breadcrumbs and cheddar in a small bowl. Sprinkle over the pasta mixture. Bake in oven for 20-25 minutes or until golden. Serve.