Vegetarian pasta bake

A hearty meat-free pasta bake that is very popular in early learning services.

Vegetarian pasta bake
SERVES10
TIME TO MAKE-
MEAL TYPEDinner
TIME TO MAKE-
MEAL TYPEDinner

Method

  1. Preheat oven to 180°C. Place the prepared pumpkin in a baking dish and toss through half the vegetable oil. Bake until tender.
  2. Bring a large pot of water to the boil. Cook the penne pasta in the water according to the package direction. When it is cooked, drain and transfer to a large bowl. 
  3. Heat the remaining oil in a large saucepan over high heat. Brown the garlic. Add the broccoli and mushrooms. Cook, stirring for 3-4 minutes or until soft. Stir in the baked pumpkin.
  4. To make the cheese sauce, place two thirds of the milk in a saucepan over medium heat and bring almost to the boil. Stir in the ricotta and half of the cheese until combined. Combine the cornflour with the remaining milk, stir into the cheese sauce. Remove from heat.
  5. Stir the pumpkin mixture and sauce into the pasta. Transfer mixture to a large baking dish. Sprinkle with the remaining cheese.
  6. Cover with foil. Bake for 25 minutes. Remove foil and bake for a further 10 minutes or until golden. 
  • 400 g
    pumpkin, diced, seeded, peeled
  • 4 tbsp
    vegetable oil
  • 400 g
    wholemeal penne pasta, dry
  • 4 cloves
    garlic, crushed
  • 200 g
    mushrooms, sliced
  • 400 g
    broccoli, trimmed florets
  • 750 ml
    Anchor trim milk*
  • 100 g
    ricotta, fresh
  • 150 g
    Mainland Edam cheese*
  • 4 tbsp
    cornflour