Fusilli Broccoli and Pumpkin Bake

Ingredients (serves 6)

• 300g fusilli pasta
• 40g butter
• 2 tbs plain flour
• 2 cups (500ml) hot milk
• 2 tbs tomato paste
• 600g ricotta cheese
• 1 cup (60g) grated parmesan
• 1 egg
• 1/4 tsp nutmeg
• 125g broccoli florets, steamed
• 150g chopped pumpkin, steamed
• 1 cup (105g) grated mozzarella
• 1/2 cup (30g) grated parmesan, extra

Method

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.