Here's a comforting dish the whole family will love. The addition of a couple of eggs takes your pasta bake to the next level.
250g spelt pasta
300g broccoli, cut into small florets
1 1/2 tbsp olive oil
1 garlic clove, crushed
2 tbsp plain flour
1 tsp Dijon mustard
1 zucchini, grated
80g grated vintage cheddar cheese
1. Preheat oven to 200C/180C fan forced. Lightly spray a 1.5 litre capacity baking dish with oil.
2. Cook pasta in a large saucepan of boiling salted water following packet instructions, adding broccoli for last two minutes of cooking time. Drain.
3. Heat oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for one minute or until fragrant. Add flour and cook, stirring, for one to two minutes. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring occasionally, for three to four minutes or until thickened. Stir in mustard, zucchini and half the cheese and cook stirring for one minute. Add cheese mixture to pasta mixture and stir until well combined.
4. Spoon pasta mixture into prepared dish. Make four indents in the pasta and carefully break an egg into each indent. Sprinkle bake with remaining cheese. Bake for 12-15 minutes or until eggs are cooked to your liking.
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