Creamy Pasta Bake

This is a lovely, creamy yet low fat pasta bake that the whole family will enjoy with a side of veggies or salad. Makes for a terrific lunch the next day.

Ingredients

Serves 4                                                          

200g spiral pasta

300g broccoli cut into florets

300g cauliflower cut into florets               

1 tablespoon low fat margarine

1 tablespoon wholemeal flour                   

1 ¼ cups skim milk

1 tablespoon seeded mustard                   

¾ cup low fat ricotta

140g lean leg ham or chicken, diced                                        

6 green onions, white part only, finely sliced

¼ cup Coles Light Mozzarella                      

Pepper to season

Method

1. Preheat oven to 180
2. Lightly grease a 2-L capacity oven proof dish
3. Cook pasta until al-dente, adding broccoli and cauliflower in the last 3 minutes of cooking time. Drain and return to pan.
4. Meanwhile, heat margarine, stir in flour and cook, stirring, for 1 minute. Gradually add milk and whisk until smooth and thick. Remove from heat and whisk in mustard and half the ricotta. Season with pepper. Add sauce, ham and onions to pasta and veggies. Stir to combine
5. Pour pasta mixture into the prepared dish, top with remaining ricotta and sprinkle with grated cheese. Bake for 20 minutes or until golden and bubbling.