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Suitable for 10 months+

Macaroni with tasty vegetables in a ricotta sauce finished off in the oven with a topping of cheese. If your baby is hungry you can easily miss out the oven baking stage.

3 baby servings
Preparation time: 10 minutes
Cooking time: 25 minutes including baking

Ingredients:

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.

Method:

• Preheat oven to 190˚C, 170˚C fan oven, gas mark 5.
• Boil the macaroni until soft in unsalted water (approx 8-10 minutes) adding the peas and broccoli for the last 2-3 minutes.
• 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.
• Drain the pasta and vegetables, and mix together with the onion and mushrooms.
• Stir in the ricotta cheese and milk and spoon into an ovenproof dish.
• 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.
• The bake will keep in the fridge for up to 2 days, and should be reheated until piping hot.

Serve with halved cherry tomatoes.

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