Creamy Mozzarella, Spinach & Broccoli Pasta Bake

• Boil the pasta for 9 - 10 minutes.
• Cut the head of the broccoli into florets and dice the stem. When there are 4 minutes of cooking time left, add the broccoli to the pasta. 
• Add the spinach to the pasta and broccoli in the last 2 minutes of cooking time and let it wilt. Reserve some of the cooking water, drain, then set aside. 

• Melt the butter in a deep frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes.
• Add the flour to the pan and fry for 1 - 2 minutes.
• Add the stock cube (see pantry for amount) and gradually pour in the milk. Stir for 2 - 3 minutes, or until the mixture has thickened (see Tip).
• Stir in the lemon zest and the juice of 1 lemon wedge per person.

Tip: add some of the reserved cooking water if the sauce becomes too thick.

• Grate half of the Parmigiano Reggiano into the sauce.
• Add the pasta and veggies and mix well to combine.

• Transfer the pasta mixture to an oven dish. 
• Grate the other half of the Parmigiano Reggiano into a bowl and mix in the BBQ spice rub and panko. Season to taste with salt and pepper. 
• Scatter the panko mixture over the dish, then tear over the mozzarella.
• Bake the dish in the oven for 15 minutes.