BETTY'S SPINACH, RICOTTA & BROCCOLI PASTA BAKE

Betty's Spinach, Ricotta & Broccoli Pasta Bake image

Provided by Betty Bramanis @RecipesandSmallTalk

Categories Pasta

Number Of Ingredients 15

- 3 tablespoons butter
- 1/4 cup plain flour
- 2 cups milk
- 250g (9 oz) smooth ricotta cheese
- 1/2 cup grated mozzarella (one big handful)
- 1/2 cup grated parmesan cheese
- 500g (1 pound) your choice dried pasta
- 1 tb oil
- 1 medium sized broccoli head, cut into small florets
- 1 heaped teaspoon minced garlic
- 3 ts finely grated lemon rind (optional)
- 2 ts italian herbs (optional)
- 1/3 cup breadcrumbs, for the topping
- extra mozzarella cheeese for the topping
- 1 packet of frozen spinach, thawed and liquid squeezed out

Steps:

Firstly, make a white sauce with the first three ingredients (place butter in a saucepan and melt, add the flour and stir and continue to cook briefly. Add the milk and stir over a medium heat until thickened - this will take a few minutes).
Remove the white sauce from the heat. Add the ricotta, mozzarella and parmesan cheeses and stir well to combine. Allow to cool, while cooling cook your pasta as per the packet directions and drain well. Pre-heat your oven to 180oC/375oF.
Steam your broccoli (I use the microwave) and remove any water. Add the garlic and stir through to let the fragrance release. Add the thawed frozen spinach and stir through.
In a greased casserole dish pour in the broccoli/spinach mix, pasta, Italian herbs and white cheesy sauce. Stir well to combine.
Top with extra mozzarella cheese and bread crumbs. Bake in the pre heated oven for 35-40 minutes. Allow to cool for 5-10 minutes before serving.

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