Vegetable Florets Pasta Bake

• 300g dried spiral pasta
• 500g vegetable florets (broccoli and cauliflower)
• 1 tablespoon oil
• 2 red onions, sliced
• 2 cloves garlic, crushed
• 150g sliced ham, diced
• 2 1/2 cups milk
• 1/2 cup KRAFT Easy Cheese Cream Cheese Spread
• 2 tablespoons flour
• 2 eggs
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 1/2 cup basil leaves, roughly chopped
• 1 punnet cherry tomatoes, halved
• 1 1/2 cups grated KRAFT Tasty Cheese

1. Cook pasta according to pack directions; drain.
2. Boil or steam broccoli and cauliflower until tender; drain.
3. Heat oil in a non-stick frying pan over medium heat.
4. Add onion, garlic and ham and saute for 5 minutes.
5. Whisk together the milk, cheese spread, flour, eggs, paprika and seasoning, add to the pan and heat 2-3 minutes until sauce thickens.
6. Gently combine sauce mixture, pasta, florets and basil in a greased 2 litre baking dish.
7. Top with tomatoes and grated cheese and bake at 180C for 10 minutes covered, then a further 15 minutes uncovered until golden.

dried spiral pasta, oil, red onions, garlic, ham, milk, easy cheese cream cheese, flour, eggs, paprika, salt, basil, punnet cherry tomatoes, tasty cheese

Taken from www.kraftrecipes.com/recipes/vegetable-florets-pasta-bake-104137.aspx (may not work)