SPINACH, RICOTTA AND BROCCOLI PASTA BAKE

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 1 HOUR 5 MINUTES 50g butter, chopped ¼ cup plain flour 2 cups milk 250g smooth ricotta ½ cup grated mozzarella ½ cup grated parmesan 500g packet dried rigatoni pasta 1 tbsp extra virgin olive oil 1 small head broccoli, trimmed, cut into small florets 120g baby spinach 2 green onions, chopped 2 garlic cloves, crushed 3 tsp finely grated lemon rind 2 tbsp chopped fresh dill leaves, plus extra to serve

2 tbsp chopped fresh mint leaves, plus extra to serve 1 egg 1 tsp sea salt 2 tbsp panko breadcrumbs

METHOD

1. Place butter, flour and milk in a saucepan over medium-high heat. Whisk constantly for 8 to 10 minutes or until mixture simmers and thickens. Remove from heat. Stir in ricotta, mozzarella and ⅓ cup parmesan. Set aside to cool for 15 minutes.

2. Meanwhile, cook pasta following packet directions until just tender. Drain well.

3. Preheat oven to 180C/160C fanforced. Grease a 6cm-deep, 22cm round (base) springform pan.

4. Heat oil in large saucepan over medium-high heat. Add broccoli. Cook, stirring occasionally, for 2 minutes. Add spinach, onion and garlic. Cook, stirring, for 1 minute or until fragrant and spinach just wilts. Remove from heat. Add pasta, lemon rind, dill and mint.

5. Whisk egg into milk mixture. Stir in salt. Season with pepper. Add ½ the milk mixture to pasta mixture. Mix well to coat. Spoon half the pasta into prepared pan, pressing firmly to compact. Dollop with half the remaining milk mixture. Top with remaining pasta, pressing to compact. Dollop top with remaining milk mixture and sprinkle with breadcrumbs. Sprinkle top with remaining parmesan.

6. Bake for 40 minutes or until pasta is golden and set. Stand for 10 minutes. Remove from pan and transfer to a serving plate. Serve sprinkled with extra dill and mint. RECIPE: KIM COVERDALE, SUPER FOOD IDEAS PHOTOGRAPHY: GUY BAILEY