Creamy pasta bake with ham and vegies
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Time to make:
40 mins, prep 5 mins, cook 35 mins
$3.48 per serve
(at time of publication)
Full ingredients list:
- 200g spiral pasta
- 300g broccoli, cut into florets
- 300g cauliflower, cut into florets
- 1 tablespoon reduced-fat table spread
- 1 tablespoon wholemeal flour
- 1 1/4 cups skim milk
- 1 tablespoon seeded mustard
- 3/4 cup low-fat ricotta
- 140g lean leg ham, diced
- 6 green onions, white part only, finely sliced
- ground black pepper, to taste
- 1/4 cup grated low-fat cheese
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC and lightly grease a 2-litre (8 cup) capacity ovenproof dish. Cook pasta according to packet instructions or until al dente, adding broccoli and cauliflower in the last 3 minutes of cooking time. Drain well and return to pan.
Step 2 Meanwhile, heat table spread over medium heat, then 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 vegies. Stir to combine.
Step 3 Pour pasta mixture into the prepared dish, dot with remaining ricotta and sprinkle with grated cheese. Bake for 20 minutes, or until golden and bubbling.
Six-stamp superstar: This nutrient-dense dish is a mix of low-GI pasta and super-healthy vegies: so there’s less kJs, but a big serving size
Weight-loss weapon: The high-protein dairy and ham help to lower the overall GI of this dish
About this recipe
First published: February 2010