¼ cup extra virgin olive oil
2 tbsp plain flour
2 cups milk
300g leftover cheese, torn or roughly grated (we used cheddar, brie, parmesan and mild blue cheese)
Pinch of grated nutmeg
350g mixed leftover pasta, broken into even pieces
200g winter greens, chopped (we used cavolo nero, Brussels sprouts and spinach)
100g stale leftover bread
2 tbsp baby capers, drained
6 slices salami (or any leftover cured meat), torn
- Preheat oven to 200°C (180°C fan forced). Heat 1 tbsp olive oil in a medium saucepan over medium heat. Sprinkle over the flour and cook, stirring for 1-2 minutes. Gradually add milk, whisking until smooth. Cook for 3-4 more minutes, or until mixture starts to simmer. Reduce heat. Add half the cheese, season with salt, pepper and nutmeg; set aside.
- Cook the pasta in boiling salted water for 6-8 minutes, or until al dente. Place the greens in the base of a colander. Drain the pasta over the greens to wilt.
- Place the pasta and greens in a 2-litre ovenproof pan and pour over the cheese sauce. Scatter with remaining cheese. Place on a baking tray and bake for 15-20 minutes or until golden and bubbling. Meanwhile, tear the bread. Place on a baking tray with salami and capers. Drizzle with remaining olive oil and place in the oven. Bake for 10 minutes, or until golden.
- Serve the pasta bake sprinkled with salami and caper crumb.