Ingredients
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1 tablespoon extra virgin olive oil, for greasing
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2 tablespoons dried breadcrumbs
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500g dried fusilli pasta
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50g butter
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1/3 cup plain flour
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3 cups milk
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2 eggs, lightly beaten
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1/4 cup roughly chopped fresh dill
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3 x 250g packets frozen spinach, thawed
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100g fetta cheese, crumbled
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250g fresh ricotta
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1 cup grated mozzarella cheese
Bean and tomato salad
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400g green beans, trimmed, halved lengthways
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2 x 200g tomato medley mix, halved
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4 roma tomatoes, sliced into rounds
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2/3 cup pitted Sicilian olives, halved
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1/4 cup Greek dressing
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1/4 cup fresh dill sprigs
Method
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1Preheat oven to 200C/180C fan-forced.
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2Brush a 6cm-deep, 20cm x 30cm oval baking dish with oil. Add breadcrumbs to dish. Shake to coat. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Return to pan.
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3Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 2 minutes or until mixture thickens. Remove pan from heat. Whisk in egg. Season with salt and pepper. Add white sauce and 2 tablespoons of dill to pasta. Stir to combine. Spoon into prepared dish. Press with the back of spoon to compact.
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4Using your hands, squeeze excess moisture from spinach. Place spinach in a large bowl with fetta, ricotta, ²⁄³ the mozzarella and remaining dill. Season with salt and pepper. Stir to combine. Spoon spinach mixture over pasta mixture in prepared dish. Sprinkle with remaining mozzarella. Cover with a layer of baking paper, then foil. Bake for 20 minutes.
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5Remove and discard foil and baking paper. Bake for a further 15 to 20 minutes or until golden and heated through.
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6Meanwhile, make bean and tomato salad. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain. Refresh under cold water. Drain. Place beans, tomatoes and olives in a bowl. Add dressing and dill. Season with salt and pepper. Toss to combine. Serve pasta bake with salad (see note).
Source: taste.com.au
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