Zucchini, Pea And Mushroom Pastitsio - cooking recipe

Ingredients

8 oz penne pasta
1 tbsp oil
1 None onion, finely chopped
2 cloves garlic, crushed
8 oz button mushrooms, sliced
2 None zucchini, halved lengthwise and thinly sliced
1 1/2 tbsp cornstarch
1 1/2 cups milk
1/2 cup grated Cheddar cheese
1 cup frozen peas
1/2 cup ricotta cheese
1 bunch chives, snipped
1/4 cup grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain and return to the pan.
Meanwhile, heat oil in a large skillet on medium heat. Cook onion for 5 mins, until soft. Add garlic and mushrooms and cook for 3 mins. Stir in zucchini and cook for another 2 mins. Remove from heat.
Combine cornstarch and 1/4 cup of the milk in a small bowl. Place remaining milk in a medium saucepan on high heat. Bring to a boil. Whisk in cornstarch mixture. Return to a boil. Cook for 1 min, stirring, until sauce thickens. Stir in half of the Cheddar cheese, until melted.
Remove from heat. Add sauce, mushroom mixture, peas, ricotta and chives to pasta. Season to taste and toss to combine. Spoon into a 2 1/2-quart baking dish. Sprinkle with Parmesan and remaining Cheddar cheese.
Bake for 30 mins, until golden. Serve.