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Time to make:
40 mins, prep 10 mins, cook 30 mins
$2.61 per serve
(at time of publication)
Full ingredients list:
- 350g macaroni
- 1 head broccoli, cut into florets
- 40g reduced-fat table spread
- 2 tablespoons plain flour
- 2 1/4 cups skim milk
- 150g fresh low-fat ricotta
- 1/4 cup light mozzarella
- 1/4 cup finely grated parmesan
- 1 slice multigrain bread
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray 4 x 1-cup ramekins with oil and set aside. Cook macaroni according to packet instructions. Add broccoli florets in the last 4 minutes of cooking. Drain and return to pan.
Step 2 Meanwhile, melt 30g spread in a saucepan over medium heat. Add flour and stir until well combined. Cook for 1 minute. Remove pan from heat and slowly add milk, stirring constantly. Return to heat and stir constantly until mixture comes to the boil and thickens. Remove from heat.
Step 3 Stir in ricotta, mozzarella and half the parmesan. Add sauce to pasta and stir until combined. Transfer to ramekins.
Step 4 Process bread in a food processor to create coarse breadcrumbs. Transfer to a bowl. Melt remaining spread in the microwave. Add spread and remaining parmesan to breadcrumbs. Stir until combined. Sprinkle over each ramekin. Bake for 7-10 minutes, or until golden on top and heated through.
Perfect for lunches! If you want a bigger meal, add a side salad.
About this recipe
First published: May 2011