Using everything you would normally have in your fridge, freezer and pantry, this recipe will make you look like a master chef! Baby Bistro Ratatouille and broccoli puree will be your secret ingredient. No one will ever believe you made this with baby food!
Pasta Pie with Broccoli Bechamel
2 x Baby Bistro Baby Ratatouille, defrosted
3 x Baby Bistro broccoli puree, defrosted
1 tbsp olive oil
500g good quality beef mince
500g paccheri rigati (jumbo rigatoni pasta)
50g wholemeal flour
750ml milk, warmed
1/3 cup grated parmesan
1 cup wholemeal breadrumbs
Salt and pepper (optional)
Preheat oven 180ºC
Cook pasta according to packet instructions, drain then arrange pasta, standing upright, in a large, oven-safe dish.
Heat oil in a large frypan over high heat. Add mince and brown well (3-4 mins). Drain off any excess liquid, then stir through ratatouille. Remove from heat.
To make broccoli béchamel, melt butter in a saucepan over medium heat, then stir through the flour and fry 2-3 mins until light golden in colour. Gradually add milk, whisking with each addition, then when all incorporated add broccoli puree and parmesan and whisk to combine, then allow mixture to simmer for a further 10 mins, stirring regularly, until thickened.
Divide mince mixture between the pasta tubes, using a teaspoon to guide the mixture in. Pour the béchamel over the top, smoothing with a spatula so that the béchamel goes into each tube. Sprinkle top with breadcrumbs and bake for 35-40 mins until golden and warmed through.