Ingredients

• 50g (1¾ oz) macaroni
• 1 tbsp olive oil
• 1 small, (60g (2½ oz)) onion, finely chopped
• 50g (2oz) button mushrooms
• 1 medium (40g (1½ oz)) floret broccoli, roughly chopped
• 50g (1¾ oz) frozen peas
• 125g (4½ oz) ricotta cheese
• 50ml (2 fl oz) full fat cow’s milk
• 25g (1 oz) cheddar cheese, grated

Method

1. Preheat your oven to 190°C, 170°C fan oven, gas mark 5.
2. Boil the macaroni until soft in unsalted water (approximately 8-10 minutes) adding the peas and broccoli for the last 2-3 minutes.
3. Meanwhile heat the oil in a non-stick pan and fry the onion until just clear, before adding the mushrooms. Stir, cover and cook for 4-5 minutes stirring occasionally until lightly browned.
4. Drain the pasta and vegetables, and mix together with the onion and mushrooms.
5. Stir in the ricotta cheese and milk and spoon into an ovenproof dish.
6. Sprinkle the cheddar cheese over and bake for 10-15 minutes until the cheese is lightly browned. Alternatively take out one portion and serve at once with a little of the grated cheese.
7. Serve with halved cherry tomatoes.

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