INGREDIENTS
- 400g spiral pasta
- 1 tbsp olive oil
- 1 onion diced
- 1 clove of garlic crushed
- 1 carrot diced
- 250g spinach chopped
- 60g butter
- 4 tbsp plain flour
- 2 tsp mustard powder
- 600 mL milk
- ¼ tsp cayenne pepper
- 2 C grated tasty cheese
- ¼ C fresh breadcrumbs
- 1 tsp dried thyme
Calories
957
Carbs
63g
Sugar
15g
Protein
49g
Fat
231g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until just tender. Drain well.
- While the pasta is cooking, heat a film of oil in a large frying pan over a medium heat and cook the patties until well coloured on both sides. Remove from the pan and set aside.
- Lower the heat and add the onion, garlic and carrot for 7-8 minutes, add the spinach to the pan and continue to cook until it is well wilted.
- Heat the oven to 190°C.
- Melt the butter in a pot over a medium heat, add the flour and mustard and mix well. Gradually add the milk, whisking as you do so, bring to the boil while continuing to mix until the mixture thickens. Stir through the cayenne pepper and season with salt. Mix in 3/4 of the cheese.
- Tip the pasta into a lasagne style baking dish. Roughly tear the patties into bite size pieces and add to the dish along with the spinach, carrot and onion mixture, stir to combine. Pour over the sauce and gently mix.
- Combine the breadcrumbs, thyme and remaining cheese. Scatter over the dish and bake for 20 minutes until the topping is golden and crisp.
