Ingredients
Scale
- 350g spiral pasta
- 1 large zucchini, halved, sliced
- 1/2 cup cauliflower, cut into small florets
- 1 carrot, diced
- 1 hot roast chicken, meat shredded
- 1/2 cup grated tasty cheese
- 1/2 cup panko breadcrumbs
bechamel sauce
- 60g butter, chopped
- 1/3 cup plain flour
- 4 1/2 cups milk
- 75g parmesan cheese, finely grated
- 1/4 teaspoon salt
- pinch ground nutmeg
Instructions
- Preheat oven to 180°C, fan forced.
- In a large saucepan, cook pasta following packet directions.
- Add the zucchini and cauliflower to the pasta in the last 2 minutes of cooking. Drain and return to saucepan.
- Meanwhile, make the cheese sauce. Melt butter in medium-sized saucepan over medium-high heat until foaming.
- Add flour, then cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in milk, and whisk continuously until the mixture is smooth.
- Return saucepan over medium-high heat and bring to a boil, stir continuously for 5 minutes or until the sauce thickens.
- Remove from heat. Add the parmesan cheese and stir until cheese melts. Season with salt, pepper and nutmeg, set aside.
- Pour cheese sauce over pasta and vegetables, stir through the chicken.
- Spoon pasta mixture into a 4L capacity baking dish.
- Sprinkle with tasty cheese and breadcrumbs
- Bake pasta bake in oven for 20-30 minutes or until golden. Serve.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
