A simple recipe with a healthy spin from Ali Recanati.
Ingredients
- 500 g short macaroni
- 200 g grated grana padano cheese
- 1 tsp freshly ground nutmeg
- 2 tsp sea salt
- ½ tsp coarse-ground black pepper
- 1 litre béchamel either homemade or shop-bought
- 5 large kale leaves washed and shredded
- 8 medium sized broccoli florets blanched in boiling water for two minutes, then chilled under running cold water
Servings:
Instructions
- Heat the oven to 200C/400F/gas mark 6. Cook the macaroni as per the packet’s instructions.
- Place all the ingredients in a large bowl, except for 50g of the grana padano. Gently mix until all the ingredients are distributed evenly, then use a spatula to empty the ingredients into a baking tray and level off.
- Finish by topping with the remaining grana padano. Bake in the oven for 30-35 minutes until golden brown and serve with seasonal greens.
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