Creamed greens pasta bake

Name: Creamed greens pasta bake recipe
Yield: 6
Ingredients: 1kg leafy greens, such as kale, silverbeet, spinach, brussels sprouts, leaves shredded; 40g unsalted butter; 2 tbs extra virgin olive oil; 2 bacon rashers, chopped (optional); 4 long green shallots, trimmed, sliced; 3 garlic cloves, finely chopped; 1 1/2 tbs plain flour; 2 cups (500ml) milk; 800ml single cream; 1/4 tsp finely grated nutmeg; Finely grated zest of 1 lemon; 250g instant cannelloni; 1 cup (100g) grated mozzarella; 1/2 cup (40g) finely grated parmesan; 1 cup (70g) stale breadcrumbs; 1 tbs extra virgin olive oil

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by Kirsten Jenkins

Aug 04, 2020

This no-waste, vegie-filled pasta bake can easily be made vegetarian – just omit the bacon.

1kg leafy greens, such as kale, silverbeet, spinach, brussels sprouts, leaves shredded
40g unsalted butter
2 tbs extra virgin olive oil
2 bacon rashers, chopped (optional)
4 long green shallots, trimmed, sliced
3 garlic cloves, finely chopped
1 1/2 tbs plain flour
2 cups (500ml) milk
800ml single cream
1/4 tsp finely grated nutmeg
Finely grated zest of 1 lemon

To serve

250g instant cannelloni
1 cup (100g) grated mozzarella
1/2 cup (40g) finely grated parmesan
1 cup (70g) stale breadcrumbs
1 tbs extra virgin olive oil

Method

1.

If using silverbeet, thinly slice the stems and set aside separately. If using brussels sprouts, thinly shred. Blanch all remaining greens in a large saucepan of boiling water for 2-3 minutes until bright green. Rinse under cold water, drain and squeeze out excess water. Set aside.
2.

Heat the butter and oil in a large heavy-based saucepan over medium heat. Add the bacon, if using, long green shallot and garlic, and cook for 3-4 minutes until softened. Add silverbeet stems and brussels sprouts, season with salt and cook for 7-8 minutes until softened.
3.

Add the flour and cook, stirring, for 2 minutes then gradually add the milk and 2 cups (500ml) cream, stirring constantly to prevent lumps from forming. Add blanched greens, bring to the boil then reduce heat to low and cook for a further 3-4 minutes until sauce has thickened slightly. Season with salt and pepper, stir through the nutmeg, lemon zest and remaining 300ml cream. This will seem like quite a bit of liquid at this stage but the pasta tubes will absorb a lot.
4.

Preheat oven to 200°C. Place half the sauce in a 5cm x 20cm x 35cm (3L capacity) ovenproof dish, top with the pasta shells and then the remaining sauce. Sprinkle over the mozzarella and parmesan. Combine the breadcrumbs with the oil and sprinkle over the top. Cover with foil and cook in the oven for 20 minutes, then remove foil and cook for a further 20 minutes or until the pasta is al dente and the top is golden.