I’m breaking my sweet Sundays and going savoury. I feel the need to share some of my standby Monday / Tuesday meals. On M/T I leave food in the fridge for Annabelle, our M/T nanny, to reheat for the Tsunamis’ dining pleasure. So it needs to not dry out, be safe to reheat and it needs to be food that they’ll eat without fussing. This pasta bake ticks all the boxes. It’s the only food Maxi-Taxi will eat that has ‘green bits’ in it and not spend hours sitting there picking out minute bits of vegetable that are not actually visible to the naked eye.
300g wholemeal pasta spirals
1/4 cup wholemeal plain flour
450ml reduced-fat milk
1 reduced-salt chicken stock cube
2 tsp olive oil
4 short cut bacon rashers, chopped
1 onion, finely chopped
2 cloves garlic, minced
1 large head broccoli
2 grated zucchinis
1 1/2 cups grated tasty cheese
Preheat oven to 180°C.
Cook the pasta, drain.
Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes, or until mixture is bubbling. Remove from heat. Slowly add milk, stirring until mixture is smooth. Return to heat. Melt the stock cube in a little boiling water and add to mixture. Cook, stirring, for 10 minutes or until mixture comes to the boil. Add 1 cup cheese and stir through.
Heat the oil in a frying pan over a medium heat. Add the bacon, onion and garlic and cook, until soft and lightly caramelised.
• Break the broccoli into small florets. Add grated zucchini. Cook in the microwave until soft. Use a fork to mash. Place in ovenproof dish.
Add pasta, bacon, onion, garlic, zucchini and broccoli and mix together. Pour the cheesy sauce over and mix well. Sprinkle ½ cup cheese on top. Sprinkle breadcrumbs over top and dot with small dobs of butter. Bake about 30 minutes until golden.
Add this recipe to your Yummly feed: Yum
[Image by Louise Lister from Taste ; recipe my own]